I have been breaking in my BGE slowly over the last couple of months, trying new items as I go along. Today, I had pretty good success winging it with a rack of pork ribs, and thought I'd share what I did in case anyone can offer any tips for improvement.
Yesterday, I made my own rub, which I applied generously to both sides of the ribs. I then wrapped the rack in plastic wrap and kept in the refrigerator overnight. Today, around mid-day, I took the ribs out and let them adjust to room temperature while I prepared the egg.
For my egg setup, I put in a healthy amount of lump charcoal, with a middle layer and a top layer of mixed woodchips (about 2/3 hickory, 1/3 cherry). The woodchips had been soaking water since yesterday as well. I used the plate setter in the inverted position for indirect heat. On top of it, I sat a very large drip pan, which had a mixture of water, apple juice, and cider vinegar in it as well to add moisture and flavor to the ribs. Then, on top that, I placed the grill piece only (no V-rack).
I cooked the ribs for a total of about 8 hours at around 235 degrees. They heated up relatively quickly (over the first couple of hours) to around 145 degrees, had a slow climb into the 160's, and then stalled for a couple of hours around 163/164. Around 6 1/2 hours into cooking, they broke through the stall and began to slowly climb in temperature. When the internal temp was around 170, I moderately basted the ribs with a homemade barbecue sauce. From there, it took about another hour and half to reach an internal temperature of 195. I allowed the egg's temperature to go up to around 260/270 in the last hour or so of cooking.
When the meat was fully cooked, I wrapped the ribs in foil and placed them in my kitchen over (turned off, but intended to lock in the heat), since I did not have a cooler available. I used the still hot egg to roast some corn on the cob, while giving the ribs another half hour in the foil. After that, I unwrapped and enjoyed a late dinner.
All in all, I thought that the ribs came out pretty well. The smokey flavor was abundant and the rub seems to have provided a good balance of flavor, with a touch of spice. The meat was very tender, although I might have liked for it to have been a little bit juicier (though it was far from dry).
The attached picture was taken just after I first basted the ribs, and about an hour and a half before I took the ribs off of the egg.
I very much welcome any thoughts, criticisms, or suggestions for future attempts at ribs.