Ahh lump...did I ever tell you about the time............
Anyway, I have always had to be very careful with lump in the UDS. It works well but does burns hotter than briquettes so you must be careful with how long and how often the lid is removed.
With pork butts and brisket no problem but with ribs (especially at the end ie glazing) the lid is off so much its hard to keep the temps down. YMMV
I have used big green egg lump with success, mostly because I can get it up here.