So, I made one of those mistakes you only make once. Spare ribs on the egg for 5 hours at 220 - WITH NO PLATE SETTER!!! Just plain forgot about it. It was actually interesting to see how it cooked on direct, low heat. And, a testiment to the Egg, the ribs were still delicious, and the thickest pieces were still tender enough. Rub charred more than normal, but was edible and not pure carbon. Stil, they weren't even close to the ribs I made last week with the plate setter.
Anyway, my guests devoured them all in a few minutes, so I can impress them even more by doing things right the next time.
Followed that up with a hanger steak at 500/550 and various fresh sausages at 400 and asparagus at 350. I love how easy it is change and regulate temperature.