I have a Green Mountain Pellet. Usually I do the ribs flat on the grill and haven't had any issues. However, when I need to cook more, I have to use a rack, which will hold seven. I used a rack for the first time last weekend. I have to admit, but I tried a different approach then I normally do as far as my cooking temp. Why stray from something that works right??? Lesson learned. Never the less, I did 7 racks at 180 for four hours and then 225 for about 2 hours. I knew I had pulled them a bit early for my liming but people were looking at me like they were going to starve. They tasted good, but were tough and didn't pull clean.... My question is, aside from "not cooking them long enough", when smoking/cooking ribs in a rack, does it extend the cook time? Thanks and happy q'in.