I cooked 2 slabs of Baby Back ribs, One slab of Spare ribs and about 7 country style ribs skewered together at the same time. I used the direct method, used about 7 lemon-sized chunks of water soaked pecan wood, cooked at 250 degrees for 3 1/4 hours via the direct method. I used a vertical rib rack and I have the Large BGE. I also preped the ribs with rub that has some sugar in it but not salt.[p]The results were that all of the meat had a black coating of soot on it. Is that normal, good or bad? Most of the meat was juicy but some of the baby-backs were chared beyond yummy. Is it a mistake to try three differents kinds of meat/weight/size? I did not open the top until it was dinner time.[p]I was dissapointed based the the result that others were getting, I know the EGG is capable of primo ribs and I am convinced that the short comming is in my understanding of how to use the BGE. Any suggestions for a novice?