I was alittle pressed for time on Sunday and I had a rack of babybacks to cook. So I tried something different. The ribs had not been previously spiced or rubbed. I cut the ribs up into single rib pieces, then sprinkled on some spices...a rib rub. I had the large egg going with mesquite lump. Temp at 350. I used about 3 golfball size of hickory chunks before I set the ribs on. On the bottom grill I placed a pizza pan for a flame deflector. Then an inch above that I had the second grill. I put the ribs on the second grill. I let the temp get to 375. I turned the ribs after about 12 minutes. Then 12 more minutes went by. I removed the ribs and placed them in my cast iron skillet with a bottle of BBQ sause, then put the skillet back on the top grill. The temp was now 350 and I left the pan of ribs on for about 15 minutes cooking in the BBQ sauce. Removed the pan and served the ribs. They were not "fall off the bone" tender as a longer, lower temp cooking would have produced, but they were very tender and tastey to bite into. The wife and kids loved them. I did too. I still prefer the longer slow cook, but for less than an hour of cooking time, these babybacks turned out really good. Next time I'll experiment with a rub or musturd lather, or make up my own sause for the last part of the cook.