The last time I made ribs the cooker got up to 275 for an hour or so, the rib ends where it gets thin on BB or STL style chars to much when this happens. Could my thermometer need to be calibrated or does this usually happen. I usually like my ribs at 225. I did the 2-2-2 and 2-2-1. The middle of the ribs were fine and there was only one slab each time as that is enough for my wife and myself.