Jeneen Sommers wrote:

> Update: The pork temperature was up to 195F after about 12-13 hours
> at 220, much sooner than I expected. I thought they still could have
> been cooked longer because there was more fat in the meat than I
> usually get,
> especially for 195F (temperature was taken in a big meaty part). I
> don't know if that had anything to do with the bone or not.

It sounds like it turned out fine.
Dave