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Despite a few attempts, I never had success achieving fall-off-the-bone tenderness on the egg for baby back ribs. The texture/tenderness always ended up being better in the oven or sous vide but I prefer the taste of the smoke from the egg... Well, last week, @Little Steven and @gerhardk convinced me to try one more time using the 3-1-1 method. Here we are today!
Got the egg ready to go @ 250F with a few chunks of hickory and 2 handfuls of apple wood chips.
The whole neighborhood smells good. Got a steady flow of smoke for the 2 hours of the cook so far.
Here's a snapshot after 2 hours on the egg. I will leave the ribs 1 more hour and then foil for 1 hour.