Tony,
Thanks for the reply. I had a single rack of baby back ribs in for 4 hours at 225 degrees (dial setting) in the top shelf position, and the temp probe mounted to an empty shelf, using the supplied standoff, in the very middle of the smoker cabinet. Similar to my last rack, the meat fell off the bones easily. Certainly not underdone. It will be a while until I can get back to cooking ribs, but I'm doing a chicken next weekend. I would like it if the average temperature was relatively close to the setting. I'll have the meat probe in the chicken, so things will be somewhat easier. I just don't want things cooking faster than they should. "Low and slow" keeps things juicy.
Thanks again,
Steven