It looks like you're new here. If you want to get involved, click one of these buttons!
Disclaimer-I do not like to use foil with the BGE but for country ribs I have found this general process works the best- Run indirect at around 250*F on the dome until they reach around 160, then foil. On around another hour or so until the therm thru the foil reads 185-200. They should be sitting in their own juices. Then out to crisp, and sauce or cook down the juices and use.
fixed them this week....indirect around 250 degrees....coated them with mustard and used dizzy pig seasoning like cooking pork ribs....cooked to temp and let them rest while finished up bake beans on egg....great taste and flavor!!!!
"it is never too early to drink, but it may be too early to be seen drinking"