I'm currently using a Weber OTG. I use one weber coal holder with two bricks to separate the heat. I also foil the bottom grate so the air flow has to come up thru the coal holder and around to hit the meat. I try to keep the temp on the dome thermometer around 275-300 because I know they are usually not very accurate to what the grate temp is.
Ok, so I have ran 5 racks thru and only one came out good. The one that succeeded was a smaller rack and the 4 that have failed have been heavier racks. I do the 2-2-1 method. Tonight's came out pretty crappy. The line of fat that goes down the middle was still present and the meat was way too much of a tug. They were in there for a bit over 5 hours.....the only thing I can think of is that they are undercooked and the temp is not even close to what it is reading.
Should the bone be more than say 1/4 inch exposed? Because only 3-4 bones were that way, the rest of em were still not receded.