I agree with above. Get your temps up to 250-275 and you'll get better results. Not only will they cook faster but you'll get nicer carmelization on the meat. When you got about 1/2" pullback and pick em up with tongs in the center and they bend 90* in half, they dun.
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.