So I am trying to make some ribs using the 3-2-1 method. Actually, the 2-2-1 method since mine are baby backs. I am having a hard time keeping a constant temperature (pretty windy today). I'm afraid the timed method isn't going to work for me. What internal temp should the ribs be at when I foil them, and then what temp should they be at when I take the foil off?