Well...I tried to run a slightly higher temp, because at 235, ribs weren't quite done at 5+ hours. @ 265-270, 2 1/2 on grate 1 3/4 wrapped is too much. I have a nice container of pulled rib meat...Very tasty, and nice texture for pulled pork! Oh well. I have to try again...The ones I cooked last week fare quite well when reheated for a bit in a broiler...