Two level rib times.

J Straus

Hello all,[p]I am on my third batch of 4 slabs of St Louis ribs. (Such is the price I pay for owning an Egg.) Two slabs on grid on inverted plate setter, and two more on a grid extender. I am noticing that cooking times seem longer, and the top two slabs are a little slower in cooking than the bottom. This seems counterintuitive because I figure that the lower rack is running a bit cooler. My Tel-Tru says I'm running about 250 and it has to be pulled out a few inches to clear the top ribs, and the first batch took 6 hours. I figure that the top ribs have to be pretty much cooking at the indicated 250, but maybe they are taking longer because they are so close to the lid/top dome and that may be running cooler.[p]Any thoughts or experience with this? Does more mass of meat just take a bit longer? I have not used the extender much so I want to know what to expect in the future so I don't blow a cookout due to bad timing![p]Thanks,[p]Justin