I've been smoking back ribs for 10 years on a charcoal water smoker and have always finished them within 3.5-6 hours depending on the size of the ribs, outdoor temperature, wind, ect. They've always been cooked through and near fall off the bone. My co-worker has a water smoker but it's electric. He's smoked ribs twice and the first run was 8 hrs and the second run was 10 hrs. The second run he used an oven thermometer and said it was at 225 the entire time. I just don't see how these ribs would be ok. The only real difference is the heat source, electric element vs charcoal. Does anyone have any idea on why it took 10 hrs to smoke baby back ribs?