Question about 3-1-1

hank

I've been doing ribs 3-1-1 for a couple of years and the results are always good. I just set the Egg at 250, throw on the ribs, and follow the guidelines (sometimes adjusting the last hour or so). So, I'm cooking ribs today, and for the heck of it, I put a wireless temp probe in the meat. I noticed that the meat got to about 160 in about an hour or so. So, my question is what am I gaining with the extra cooking time?