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?