I was just doing some turbo spare ribs. I had a drip pan with 8oz apple juice + 24oz water under them on the plate setter. I wanted 350F dome, but couldn't seem to get more than 320F...so I started them there. After 1 hour, dome was up to 350F. I'd planned to foil (boat) them and put them back in. By the time I had them setup in the boat, I noticed dome was up to 500F. I mostly shut the top and bottom vents and waited, but gave up after 30 minutes with dome still holding steady at 450F. I even grabbed another thermometer to make sure the dome meter was correct. I gave up and just put the boat in the oven at 350F.
Did this happen because I had so much liquid in the drip pan, that I was having to run a much hotter fire than usual...or did the fire just get out of control in the time it took me to transfer the 6 half slabs from the V-rack to a baking sheet? I've never had this problem before.
I figure by this time, they already got all the smoke they're getting, so it's not a big deal to move to the oven...but still, a little embarrassing. I figure if it cools enough, I'll sauce and finish them on the egg.