I go by temp for anything thicker than a pork chop. Started this one at 500 for 20 minutes, then put in the probe for the thermometer, turned the oven down to 250 and set the thermometer alarm for 120. I also used the "Speed bake" setting, which isn't quite convection but similar.

It took about 3 hours to hit 120, which I just use as a heads-up. Re-set for 130 and start the side dishes. When it hit 130 pull it out and tent with foil until the temperature stops rising. This one kept going to 143.

Oh, it was 17.25 pounds. I've got three dinner-sized portions shrink-wrapped in the freezer, four single portions in the fridge, and I just finished the ribs with dinner tonight.

* I had it sitting out all morning, so it was at 52 when I put it in.