Ribs in 2 Hours?
A friend of mine follows a recipe in the webber app, they say to do offset cooking @300dg for 1.5-2hrs, he usually does baybacks, and says they come out good. (I tried them once, and they were tender). My last cook took over 4 and I figure I averaged about 280, at 2 hrs I wasn't anywhere near done. My theory is, based on his description of his fire (kettle with one chimney split on each side with the racks in the middle) that he's running hotter, maybe in the 350 range. What would the guidelines be for time vs temp, is a 50dg change enough to take off 1.5-2 hours?