Here is how things went today.
Prepped 4.5 lbs. of spare ribs yesterday, fired up the smoker and all was going fine until I pulled the ribs to wrap them in foil. The temp dropped to about 205 as it had before when I spritzered it earlier.
But this time the temp in the smoker, which had leveled off to around 225 per Maverick, with controls at 235, rose from 205 through 230 up to 257 while I was making entries in my notes. The meat temp, which was 145 at spritzing ,only went to 149 in the next 35 minutes or so. But this time with the high smoker temp it shot up to 172 quickly, even though I had lowered the thermostat and opened the door a while to speed up a drop to 210.
But when the ribs got to 174 I felt I had to take them out. They look pretty good, but I'm pretty sure they needed another hour at least to tenderize. My planned 3-2-1 turned into 3-1 and out.
I have an idea why the smoker controls decided it needed to keep the element heating way beyond where it had been before foiling. When I removed the ribs some fat dropped and popped and sizzled a little. That's the only thing I can think of that might have upset the apple cart.
Should I have left them in the foil in the smoker another hour, trying not to let the meat temp rise more?
Obviously, I needed to stop it sooner. I was sitting right by the receiver as I had all day, making notes. It just got past me. Another learning experience. We'll be eating them in a few minutes.