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Thanks for the tip @Mickey. I plan to order at least four of the 24 packs, one for us and then some Christmas gifts for siblings, etc. Beats the hell out of buying the requisite restaurant gift cards for gifts which it seems we've done almost exclusively for the past few years.
I have some extended family that has been in the hog business for generations and have witnessed the entire operation firsthand and personally don't have a problem with it. Humans are meat eaters and there is demand, hence the need for mass production. I'm also a hunter which some find abhorrent, even though we consume what we kill.
At the same time, I have no problem or care if someone abstains from certain animals/meats or does so altogether, whatever their reasoning may be. But I have a huge problem if someone tries to push that reasoning on me or others or otherwise restrict our ability to make our own decisions. To each their own.
I've used quite a few good offset stick burners. With a GOOD one ($800 to well over $1K), they are very good at any low and slows. Done right, results are as good as on the Egg for things like brisket, ribs, butts, etc. Temp control is easier on the Egg however. You'll tend to get more smoke and a better ring with the offset. You will also have to spend time "tending" to the fire with a smoker whereas the Egg just goes until you shut it down as long as it was loaded properly.
Where the Egg shines in the comparison is the versatility. You can do direct or indirect, a brisket one day, steaks the next, pizza the next, etc., etc. Whereas the offset smoker is really only good for just that and you'd need a separate grill for hot and fast cooks like steaks and burgers.
Both are great and both serve their purposes well, it's just that the Egg has more purposes which was a major selling point to me. Though I won't rule out getting another stick burner one day just to have in addition to the Egg.
Sounds like airflow issues. Are you cleaning out your ash or at least stirring your leftover lump prior to loading and lighting again? If not, the holes in the grate will get a bit clogged and restrict airflow making temp inconsistent.
And with the rib cook, you might have let it get too high too long and had a hard time dialing it back down to 220. That said, you are better off in the 250-270 range for ribs anyway in my experience.