I just put a half slab of spare ribs, rubbed in mustard and sprinkled with JJs rub (which I haven't done in quite a while). I am doing them direct ala JJ, at 220. It is the first time with a low/slow on the small egg. Any tips out there, or things I should look for??[p]I have to pick up the kids in an while, and I will be gone for an hour.
I started them meat side down, smoking over hickory, while slowly stepping up to 220. I figure after they have been on an hour, I will flip bone side down before I leave to get the kids. That way, if the temp rises, or I am late, only the bone side will burn.[p]Any ideas, or am I doing fine?[p]NB