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I have started to buy bone in Prime Ribs at work. I cut he bones off prior to cooking and bring them home to cook on the EGG.
I have done a couple, and they haven't really turned out well for me . I do them low, 250-270 for up to 5 hours. No foil.
I find they are tough, unlike my pork ribs that I would like to think I have pretty much locked down. I am doing another rack today. Just lit the egg.
Any advice on getting a better final product?
Winnipeg based BBQ sauce company.