Fast cook -- Does elevation affect cook time?

[Skelly]

So I'm working on a 7lb butt and 2 racks SL style ribs. The PBC avg temp is 280-290, after only 3 hours the butt IT is at 181. The ribs have been on roughly 1.5 hours. I've always seemed to have faster cooks...just wondering if my low elevation has much influence on that? See pics at 3hr/1.5hr mark:

[Nate]

Doesnt sound too off. I've had butts done on 5-6 hours before on PBC and ribs done in 3-4.

[Skelly]

I guess not, the butt is in a cambro after 5 hours and the ribs are in the oven after 3:15 (because I was told we were eating at 2pm, now they're saying closer to 3:30). I put them in at 200, kinda hope they don't turn to mush, but I'm thinking worst case they're fall off the bone. Not my favorite way, but not bad either. They were sauced and put back in PBC for 25 minutes. I've never put them in an oven with the sauce already on.

[wmferg]

I have yet to cook a Pork Butt, My SL ribs are always finished at 3 to 3.5 hrs on the PBC, on the offset they take around 5 hrs.

[wmferg]

Doozy I would think that the higher temps are the reason for faster cook. when I used the old COS, temps would be around 230-240, the PBC runs around 270. As far as my preference goes...with ribs it's a toss up, but the PBC cooks the best chicken I've ever had.

[PappyBBQ]

Higher temps and, perhaps more importantly, higher humidity inside the PBC.

[Skelly]

wmferg ain't lying about that chicken. The PBC is a magic instrument of chicken preparation.