Good morning fellow eggers! Going to try beef ribs for third time and wanted to run some things past you all. The second time I did beef ribs they were much more tender but I wasn't satisfied with the taste. I am going to remove the membrane and apply a generous amount of rub and put them on the egg at approx. 250. I was thinking of mopping the ribs after they establish a bark with apple juice and some of the rub I have made mixed together. Has anyone tried mopping beef ribs? I will be waiting to hear from you all.