When I open the lid to turn the ribs it goes down. But once you shut it the temp goes way up. I have everything closed but is there a better technique? I have been cooking the ribs for 1 1/2 hours turbo and they are burning a bit on ends. Don't want to have them not cooked enough but don't want burn. I pretty much can stabilize when I don't open but I guess there's a trick to it. My grill temp is currently at 333 and dome about 357.