I did CWM Ribs again yesterday, and had something happen I hadn't seen before. i had some really crisp ends the last couple times where the ends of the ribs extend past the pizza pan I have underneath them. (I run a spider with a small stone, then an adjustable rig with as large a pizza pan as can fit inside the AR which I have 1/2 down the AR, then I have the round grid on the top, with ribs standing on end in a rib rack). So, because I've had some burned ends, where they extend past the pizza pan, I foiled the round grid, just underneath where the ribs extended the most.
Ribs took longer than usual, at least 6.5 hrs (couldn't get the tissue recession to get the exposed bone), so I know I didn't undercook them, and the rest of the racks were fantastic, juicy and received rave reviews. But, the meaty ends on 2 of the 4 (can't recall the exact position in the Egg) were practically raw.
Has anyone ever had this happen?