*cliffs notes* There are pics at the bottom. I rubbed them and smoked them and ate them.
Lots of cold beer was involved w/ this, so cut me some slack on the photo quality.
And I posted this on another forum, so excuse me for mentioning the bad-assedness of the egg in this thread. lol
Pork ribs is what I use, mostly spare ribs, but you can use the same method w/ baby backs. Most people do them in the oven (baby backs, that is, not spare ribs), but they're great smoked.
Make sure the membranes are removed from the back. That's the clear paper thin skin on the back of them. I got lucky and they already had these removed for me.
I coated them lightly with mustard so the rub will stick. Oil will work, but mustard seems to work well and I wanted to try something new. You can use any rub you want. Sometimes I make my own which is just basically pepper, red pepper, garlic, onion powder, cumin, and then oregano, a little salt, and whatever else you want. This time I used a brand called, "Butt Rubb." You can order it online and it's great w/ pork and chicken.
So, after the mustard I coated them heavily with the rub and rubbed it in. Then I covered it and put it in the fridge for about an hour. You can go longer, or less, it's not going to make that big of a difference on ribs.
For smoke I used a little mesquite and maple, and then just lump charcoal. They were in there for about 8 hours at 200. If you can go at 180 for longer, they're better, but I wanted them done before midnight.
Put them on at 4:30.. w/ about 30 minutes left I cranked it up to maybe 300. Then for about 10 minutes I pulled them off and put them meat side down straight on the grill to kind of crust them over a little bit more.
I had a couple buddies over that are big ol' boys and bbq fiends and no BS, said they were the best they've ever had. Other people have had the same reaction. We had 3 full racks between 4 of us.. that's a lot. And what's scary is I really don't have that much practice doing ribs on the egg, this is maybe my 5th batch ever.
You could be off by an hour or two if you're trying to calculate when they're "done." It's bbq, they're done when they're done.
Meaning, when the meat starts pulling back off the bone pretty good.
The egg is so easy to use for smoking or steaks or whatever that it's scary. It's an inch thick, at least, ceramic. So really the "secret" is you can let them smoke, but it's so solid that all the juices stay in it and they're ridiculously moist. No boiling, no bullsh*t, no wrapping in foil or any of that to get them tender. They turn out perfect ever time, just don't mess w/ them and let it do its job.
With the rub before going in the fridge:
Here's where I was skeptical and anyone else is the first time they smoke ribs on the egg. It doesn't look traditional, but it works. I have a pizza stone on the bottom, and then a plate setter. It only gets indirect heat this way, and nothing but smoke swirling around the ribs. You just have to trust it, that's all I can say.
They're done and ready to cut up, this is half of them:
After who knows how many beers and watching UFC, this is the best I could do on pics.
Hopefully you can see the bark on these, the smoke ring, and how juicy they are.
And no, no bbq sauce. I love me some bbq sauce, don't get me wrong. And usually when people say, "It doesn't need it," they're wrong, IMO. It's hard to get a lot of flavor w/out it. These didn't need any sauce what-so-ever.
As far as how "done" to make them, it's personal preference. "Championship" ribs like "Championship" chili can tend to be different than "eating" ribs and chili. Contest ribs you don't ever want to fall off the bone, so to speak. You want to chew them off the bone. And w/ comp chili, there's no beans or anything else in there. . whole pieces of peppers, onions, etc.
That's for judging purposes only, though. There are a lot of ways to hide flaws, etc, if you're allowed to make them fall off the bone, or add extras in chili.
Point is, experiment and make everything how *you* like it. It takes lots of trial and error and honest criticism, that's all.