LT wrote:

> There are a lot of variables. How big are the ribs they are talking about in
> the recipe compared to yours? Were they actually room temp? (may take longer
> than 1hour if room is somewhat cool) Were they "Frenched" which I take to
> mean the lower rib bones are exposed. Did you stand them up as the recipe
> calls for?? Were they on a roasting pan with shallow sides? I'm sure you
> know all of this will effect cooking time.
>
Whoa!! Stand them up? Nooooooo, I laid them down as I thought the recipe
called for "bones curving downward" or something like that? The
mustard/rosemary/garlic spread on it would fall off if stood up, I
think? It did sit at room temp, per instructions, at least an hour
after being spread with the coating.
And yes, the ribs were frenched before I purchased it. The rack weighed
aprox 2 pounds if that means anything? It was 8 ribs.