I've never been a rib cook. I love them, but for some reason have never taken the time to study and perfect the art of cooking them. I decided it was time I learned, so I called the expert. Carwash didn't answer, so I went to the Yoda of the Egg.... Chubby gave me lots of good advice and suggested the 3-1-1 method with some added extras. Anyway, after the phone conversation ended (about an hour later) I was ready to go.
I gave them a good rub with yellow mustard and a blend of Red-Eye Express and Coarse Dizzy Dust and let them sit for about 6 hours (forgot to do them the night before). After the 3 hours indirect at 230, I placed them meat side down in a doublefoiled pouch filled with orange marmalade, butter and apple cider. I was lucky there was any left in the pan because I was sampling this mixture all the way to the Egg. It would be killer on ice cream.
After 1 hour of this I removed from foil and back on indirect, and drizzled the remaining mixture on the ribs. Continued cooking at 230 for about 45 minutes and then sauced with a Fredericksburg Farms South Texas Mesquite BBQ Sauce. I really like their products. http://fbgfarms.com/
They're not traditional ribs, but they were absolutely great!