Get at remote reading thermometer. Something like this:
http://www.target.com/Redi-Check-Rem.../dp/B0000AQL24
Figure out a way to put the probe in your cooking temperature such that it isn't touching any metal. Then you'll know the temp. Later, the termometer will be very useful for tracking the temperature of other cuts of meat, like a pork butt or brisket. Ribs I just do by look and feel.