Got my first egg last weekend. Fired it up today for my first cook. There was no question, it had to be baby backs. Always been a favorite of mine to eat, but I could never cook them right before. Well thanks to all of you here on the forums, they turned out perfectly. I used some advice from everyone, plus mixed it up a little.
Dizzy dust for rub
Big chunk of hickory (dry), but also some apple and pear wood cold soaked.
3 hours of smokin at 225 dome temp.
Spritz every hour with 50/50 apple juice & apple cider vinegar.
Took ribs off, coated them with honey, then wrapped in foil with apple juice.
(I know some people hate this, but I like my ribs tender and juicy)
Back on the egg for about 1 hour 15 minutes at 250 dome temp.
Then unwrapped, back on the egg at 275 for about 45 minutes.
Last 30 minutes with sauce (local sauce that my butcher makes)
Finally pulled them off, let them rest for about 15 minutes.
Then wife and I dug in.
They were gone sooo fast. Pulled off the bone with only a little tug. Very tender. Great smoke ring. Some of the best I've ever had. Always taste better when you spend all day doing them yourself. Total time on the egg, a little over 5 hours. Worth ever minute of it.
Thanks again to all of you for sharing your experiences and insights. You helped make my first cook fantastic. Which means I can't wait till next weekend. Maybe a boston butt in the future.