Has anyone else tried this? I was skeptical, but the results were excellent. I injected about 1/4 oz. Cajun Butter marinade between each rib, then coated the ribs with yellow mustard and a Cajun rub that came with the marinade. Four hours at 225-250 degF in the Egg and they were fantastic.[p]Note: I was fearful the ribs would be dry since this was the first smoke with a new thermometer (a Tel-Tru) that seemed to read a bit cool. The ribs' surface seemed a bit taut to the eye and dry. But they were very juicy and flavorful. Highly recommended.