This topic came up before, a number of months ago, but I thought I'd raise it again, to see if anyone new had any input. I like my barbecue to be a bit "crusty" on the outside, but the ribs I've cooked on my BGE have always been very moist, even on the exterior. I attribute this to the ceramic construction of the egg. I'm wondering if I'd have better luck by cutting the ribs into smaller pieces before cooking them on the egg...any feedback on this? I'll try it this weekend, and let you know what happens....as others have said before, "Even if it's a mistake, it still tastes good!"