So I have a BBQ IQ 110 and I really like it. I cook ribs at 225. I cooked baby backs. They usually take 4 hours at 225. I put the probe on the top rack with a Weber smoker mountain 14.5 inch in the middle. I have a Weber rib rack. I put both racks on the top level trying to have the meat too close to the probe. I use the same ribs from the same meat market that I love. But the last two cooks have taken longer. It took almost 5 hours for the cook rather than my usually 4. Now they were my best batch ever and so freaking good. But I had a pork butt at 225 that took over 15 hours to cook and stalled at 186 and never went above that. See my previous post on that. The temp gauge on the lid seems to go where it used to be for four hours but then falls a little low. I know that's not accurate. But the iq says I am at 225 the entire cook. I mean I just made my best batch of ribs ever. So I am not complaining. Letting the rub with not too much salt sitting overnight is the key by the way. So I guess on my next brisket or pork butt cook I just need to put the temp a little higher. Because I think I found the right one with ribs. But why it took almost another hour with no variables changing is weird to me.