Ok so I just got my FEC-100 a week ago and this past weekend was the first KCBS contest and Im really happy with how I did. 33 out of 55 teams did pretty good on chicken and brisket but not so well with ribs and butt. So my first question is I added 4 racks of ribs to the big meats on sat morning and they ended up not getting done enough. Flavor and appearance were good but I kinda wondering what I could do different in the future? My original plan was to cook them at 225 but my fire went out early sat morn so I had to get it going again and bumped up my temp to 250 to make up lost time. So if cooking at 225 how long and foil or no foil? St louis style and this would be for comp. I do need practice with ribs on this thing as I have a big 30 rack cooking in Oct.