Ribs at 275º

Hogan

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Calgary, AB
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Pro 22 (factory cover, welder's blanket for winter cooks), Weber Genesis, Thermoworks ChefAlarm, ThermoPro wireless Dual Probe
I’ve encountered a dichotomy and invite others to add to the confusion.
Came across two rib recipes I’d like to try, both from respected pitmasters in the BBQ world.

Recipe A calls for Baby Backs smoked at 275º for two and a half hours, then wrapped in foil and cook further for one and a half to two hours. Then set the sauce a further 10 minutes.

Recipe B calls for St. Louis cut racks smoked t 275º for two hours, then wrapped in foil and cooked another one hour. Set the sauce a further ten minutes.

Both recipes cook throughout at the same temp, and claim the meat will be done to an internal temp of 203º in (Recipe A) 4 1/2 hr, and for Recipe B, in 3 hrs.
Something’s not right. I lean towards the longer time of Recipe A. Anyone got any thought on why the time variation. (There’s a 33% spread between the two recipes.)
 
That's been my go-to for the past number of years. In this case I got sucked into "following the pro's". Big mistake.
in case you never saw this:

 

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