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Any tips to help with ribs?
Everything I have cooked on the egg has been wonderful until this weekends ribs. They turned out a little dry, a bit tough, and a little under done. I admit I like a fall off the bone rib the best but I also like one that is not quite over done where they do fall off the bone. I set the egg up indirect with the plate setter (legs up) at 250 degrees (dome temp) and added a handful or two of apple wood chunks. I did put a drip pan with a bit of apple juice in it. This was to just catch the dripping and not to add moisture or flavor since I do not believe this can be accomplished through a drip pan. Cooked for 3 hours unwrapped, pulled the ribs off the grill - wrapped in foil and cooked for another 1 1/2 hours wrapped. Pulled ribs off the egg and unwrapped for the last hour. The ribs did not have a nice bark and the meat had only slightly pulled away from the bone. Took off the grill and had only decent results. I have cooked too many racks of ribs to count on other charcoal grills/smokers with great success but this was a bit of a let down. My thermometer was calibrated so I'm thinking I was at 225 grate temp since I know I was at 250 dome. Just wondering if any else has had similar results and what they did to correct it. The ribs where fresh ribs from the Fresh Market here in NC and the rack weighed about 2.5 - 2.75 pounds. I'm guessing I need to go to dome temp of at least 275 next time. Any advice out there would be greatly appreciated.