Kind of like I do them.

Pork, Baby Back, Richard

Proceedure
1 I like to set the large BGE w/ baby backs indirect plate setter legs up, drip pan w/water, 1 inch deep, "V" rack inverted. 250F apple wood and pecan chips both dry wood. Let cook 3 hours and then every 1/2 hour or so, sprayed w/ 6 parts apple juice and 1 part apple cider vinegar. After 4 hours lightly covered w/ bbq sauce diluted 2-1 w/water just for some flavor.
2 Figured out a few years back that foil was just to messy for my tastes, but will use it sometimes. Sometimes I will use orange juice and bbq sauce to keep moist, but you got to like sweet for this one. Will pull about 5 1/2-6 hours and cover w/foil on counter until ready to eat a few hours latter. Serve with whatever sauce each likes.
3 As a senior citizen, most of our friends are past the hot spicy phase in life, save that for Chubby and his crew. Rubbed last night w/ 2 parts crushed red pepper fine, 1 part fine salt and 1 part fine black pepper and into refrigerator.
Update: 08/25/07-
1 I like to rub them the night before with whatever rub I am in the mood for. Set up large, indirect with a drip pan of water at 250F with a vertical holder. Cut 3-4 slabs in half and set in the rack. After about 3 hours spritz with orange juice when in a sweet mood, Soy and water when in an oriental one, apple juice and water or worchestershire when in a different mood. Spritz every 30 minutes or so. I do not remove and wrap in foil as many do, just decided a few years back that it was to much hassle, probably too messy. Sometimes I will sauce the last 45 minutes and some times will just take off after 5-6 hours and let everyone sauce themselves. Some like hot sauce, vinegar, or mustard etc. Depending on the crowd.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 05/27/07

I never foil my ribs. I have tried it and I don't like the texture. Prior to having an Egg I cooked ribs in either a WSM or my Ace of Hearts Rodeo (formerly The Good One model 42). Both have a vertical airflow similar to an Egg so I don't think I will start foiling with the Egg. My theory (totally un-tested) is that cookers with a horizontal airflow like a traditional offset can dry out the meat due to the air passing over the surface of the meat while cookers with a vertical airflow like an Egg don't dry out the meat as much since the airflow is around the meat not across the meat.

i would typically go 6 or 7 hours. last two batches went 9 or so.

If you sauce your ribs you don't even have to put a rub on them as the sauce will overpower whatever rub you use.

The UK trip was fine. I was there with a group of 12 others from all around the world so we did group dinners so nothing adventurous. We had Indian one night but I think they toned down the seasoning since we were a large, diverse group. it was actually boring. The best meal was a free range pork chop at a local pub. It was baked with a beer-mustard glaze made from a local stout and served on top of a pile of bubble and squeak and along side a pile of great garlic smashed taters.

The highlight of the trip was the King and Castle pub across from Windsor Castle. Great beer and great fish and chips.