This weekend was my first time doing ribs on my new BGE. I looked up the "Apple City Baby Back Ribs" found on pg. 75 of Smoke & Spice. Followed step by step. They called for 200 to 220 degrees and 3 hours time. Pulled them off and you guessed it, not done. I had to bring up the temp and cook another hour or two. Guess my question is... Are the recipes in this book designed for smokers that smoke out the moisture and therefore take less time and or lower temps than what the BGE requires? Do I need to smoke the food using recipes in Smoke & Spice at higher temps and or longer times?