Baby backs - first try

Ribs from Costco. Pleural membrane apparently already removed. Coated with some French's mustard then Dizzy Dust. Indirect on the grill (no rack), temp at about 250 (low as I could go without the fire going out). Cooked for two hours, lightly misting with some apple juice/cider vinegar every 30 minutes or so. Then, at two-hour mark, transfer to a foil pan tightly covered with some apple juice/cider vinegar in the pan for one hour at 225, then cook uncovered at 250 and basted with some Ray's Vidalia sauce for an hour. They were fall-off-the-bone tender. I realize that's not classic, but the ribs were a huge hit and the tenderness a big source of admiring comments, so I consider that a winner. They weren't even the slightest bit dry.

Next time I'm going to try a different rub and a less sweet sauce. I'm also going to cook that last hour at a higher temp to get a more carmelized glaze. I'm thinking that kind of glaze may add some chew to these very tender ribs.

Meal was the ribs, creamed corn, gruyere-based mac&cheese, cornbread with jalapeno and pancetta. I also grilled up some sockeye salmon on cedar with a lemon-dill baste for my daughter, who isn't a barbecue type of person.