Well I broke the cardinal rule with some very nice Baby Backs last night. Cooked the darn things at 240 for 6 hours like I planned instead of until they were done. Tasted great, but not very tender. Meat had not shrunk back from the bone tips, so I knew better than to take them off. I always (almost) cook to temperature or doneness on the Egg, never (almost) by time. Oh well, it was a pretty tasty reminder.