We're going to throw a few racks of babybacks on the ol' BGE tomorrow.
My wife (believe it or not) prefers the ribs without the rubs - she doesn't like the bark. I'm thinking I can still do lo-n-slo with smoke - but, just no rub. Is there something that needs to be done to add that maple flavor without the rub? Is there something special that needs to be done to "naked ribs" on the BGE to keep them juicy?
....as always, any advice would be greatly appreciated!