Ahh! love the Maverick Redi Check remote thermometer. I've made ribs a few times, usually wet with Stubbs marinade and BBQ sauce. (still consider myself a new egger) but love the extra control this gives me.
dry style with wife's marinade:
Char Siu Marinade
2 cloves garlic (pressed finely)
1 tbsp ginger peeled and then grated to a thin pulp
1/2 cup sake
3/4 cup hoisin sauce
1/2 cup soy sauce
1/3 cup honey
Still need to calibrate the thermometers. I also feel like I need to learn exactly where to place the food probe. For ribs, I put it in the meat between the bones.
Apple wood for smoking. Dome temp 225, indirect. The probe at the grill says 224. I'll get it to 190-200 after 5 hours.
Sounds silly, but my weekend quality time got better ever since I bought the egg. I love this thing. And I love the forums. I always learn a lot from you all. Hope you enjoy this recipe!