Did my first ribs yesterday on the new egg. Pre-egg I Would cool robs in foil in oven at 295 two hours then sear on the grill. Very moist but no smoke flavor. On the egg I did 275 for three hours indirect then 1.5 hours in foil. At this pt they were done. Great taste and tender but dryer than my other method. When I would slice them the outer part being slightly crusty would hold the knife and all the meat would try to come off the bone. Is this overdone?
Also , where I bought the egg they said to soak the wood chunks or creosote would build up but I have read here not to. Can somebodey help a brother out? :blink: