I'm getting ready to make baby backs for Mothers Day on my brand spanking new BGE. I've got my rub all set, apple chips will be soaking, I'll be using the inverted plate setter, have a dish with a combination of apple juice and water in the plate setter, and cooking the ribs on a V rack. Probably 225 - 250 degrees. I've seen recipes and videos saying 2.5 hours, 5.5 hours and 8 hours? Which one??? Thanks.