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Rib question

kramerdogkramerdog Posts: 19
edited 12:04AM in EggHead Forum
Quick question about ribs. I'm cooking babybacks right now with the 3-1-1 method. Temps have been steady at 250 dome and 212 or so on the grid through the first 3 hours. After I foiled the ribs, the grid temp jumped to 245 within about 10 minutes.
Is there any reason for this? Is it maybe some hot apple juice leaking down onto the probe?
If the temps don't come back down, I'm planning on shortening this phase to avoid overcooking.
Any other thoughts?


  • kramerdog,
    If you had the dome open for a few minutes while you took the ribs off, the lump probably got a healthy dose of fresh air. When you closed the dome the temp went up because more lump was burning hotter that before, and the fire probably spread. Just a guess, damp down the opening a wee bit and it should level out in 20 min or so.

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