A couple more thoughts. He always cooked spares as I remember. You are mostly cooking loin backs which have a much different structure so they wouldn't weep the same anyway. The UDS doesn't have the thermal mass either which will affect the way meat cooks.
I too think you need to determine doneness with the bend test, not by time or the amount of weep.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle
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