Joe, one of the odd things about what we do, we use meat, a naturally occuring and rather inconsistent base material to deal with. Once in a while, you will just get a cut that responds to a particular method. I have been moving my temps down a bit for ribs of late, down to 235F for two reasons, one of which is that this is a temperature my kettle will lock into and the other is that I get better color. But, once in a while, I get a slab that just does not like me, burns odd, over cooks, turns to mush...but, for consistency, my best racks have been done at 235F to 250F over the years. I do want to try the 'weep and shut down method' soon. You may have just hit on a combo of 350F for your meat and cooker that works.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."