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<p />Wow, Had my birthday rack-o-ribs last night (wife out of state - kid on a date) so my dalmation and I had ribs!!! None of that other stuff my wife make me eat (vegatables, fruit, bread, potatoes, etc) just ribs tonight!! [p]I used the raised grid and my double boiler drip pan -- no ceramic at all. The method is outlined on my website under PORK - BABY BACKS- RAISED GRID. I changed the times and temps on this cook to see if the perfect rib could be obtained - it was. I did these for 3 hr at 250-275 over the double boiler drip pan and on the raised grid. After that I easily removed the raised grid and drip pan and dumped the ribs direct on the main grid. I had covered them pretty heavy in mustard and rub so I didn't add any sauce just yet. After 20 min I flipped them and added sauce. The fire is still 250 deg. I love sauce added at this point so I added a Harry and David chiptole sauce and flipped and sauced for an hour direct. Results were wonderful. Juicy! Meat came off the bone in large pieces. Wonderful. I even took the meat temp in a large meaty area = 195 deg. Maybe there is something to cooking ribs to 200 too. Sorry no picture - a rack of ribs looks like most every other rack. [p]