Thanks for the confirmation. I have that same rib rack so I guess I'll just have to trim those rib sections down a bit more and space them out between the two grates.
Which makes sense because the heat has to deflect around the bowl. But I put a chuck roast on the other day on the top rack and the outer edges were done way before the center. Same with some ribs I tried, the outer bones were much darker. I do run with water in the pan because I'm just...