I started a sourdough culture a week back and have some questions about rising time.  I did not add any yeast to the culture. I am using regular whole wheat flour. The temperature at my place is 30*C(at 1 pm)  Day 1-6 I used 10 Gram Flour. Day 6 I used 20gram, Day 7 I used 50gram The progress so far has been as follows with 100% hydration: Day. Status  Equal parts water and flour. Equal parts water and flour, No Activity, smells rotten! Equal parts Fresh Orange Juice and flour, Doubles after a few hours Repeat Same feed after 10 hours. Equal parts Fresh Orange Juice and flour,  Doubles after a few hours Repeat Same feed after 10 hours. Discard 50%, Equal parts water and flour: Doubles in an hour. Smells Yeasty! Discard 50%, Equal parts water and flour: Doubles in an hour. Repeat feeding 3 times a day when the dough starts falling. Discard 50%, Equal parts water and flour: Doubles in less than an hour!  Now most Sourdough bread recipes that I see online are based on an assumption of 8 hours rise time With my dough doubling in an hour or less, I had the following questions:  Is it the "right culture"? Should I be using it for baking? If it can be used for Baking Is there a modified recipe available for fast acting yeast?  My Starter Jar right now looks like this!  Edit 1: I Made a whole wheat bread with the started.  The hydration was low(70%), the crumb a bit dense. There was little or no over spring(Did not use a dutch over, used a pan with boiling water and a tea towel on lower shelf)  ...but the bread was tasty :)  
The trick here is to not cook the ribs any more as you run the risk of making the meat tough. And tough meat on ribs is suitable only for the trash can. Personally, I would put a nice layer of sauce on the ribs and broil them just enough to caramelize the sauce and warm (but not cook) the ribs. Don't want to over cook them after all... "Nice layer" being an amount that appeals to you but enough to coat the meat and give you a nice caramelized crust while still allowing the meat beneath to warm without cooking. 