Rib ?

Raichlin's recipes, like most 'BBQ' books, are designed to approximate BBQ by using a gas or charcoal grill that most people own. You can't really achieve smoking temps on those types of grills. Therefore, they often recommend temps in that range, as that is what those grills can do. You'll sometimes see them compensate by suggesting foiling in broth or other such techniques to get the meat tender, since 'low and slow' isn't really possible.

That said, I've had great luck adapting recipes from those books to the Egg - their rubs and sauces will still work just fine. For whatever you're cooking - ribs in this case - look at the recipes posted here to see how to cook that cut of meat on the Egg, and substitute that for the cooking techniques posted in the book, while keeping the flavorings and such the same. Also remember that on the Egg, you don't really need to mop/baste to keep things moist, so unless you think the mop will significantly enhance the flavor, you can skip it.

Hope this helps,

-John