So it was time...First, let me thank @TexanOfTheNorth
for their threads on how they cook ribs, they were my go-to source for technique and tips.
I pulled the membrane and seasoned with Bad Byron's Butt Rub on both sides.
Attempted (more on that later) to get the Egg stabilized at 250° with no daisy wheel on the dome. This took about 30 minutes. I put some apple and hickory chips/chunks thrown in the lump and put on the ribs.
The temp went down with the dome open but came up 10 minutes later and then was right at 250° for the first 20 minutes. No sooner had I dislocated my arm patting myself on the back for nailing the temperature, it started to climb. So I closed the bottom vent as much as I dared, still tried to climb. Ok, on goes the daisy wheel, close up the wheel, and monitor temperature. Sure enough, it went down...to 225°. Undislocated my arm cause now I need them both to play with the bottom vent and the daisy wheel, trying to find some combination that would hold close to 250°. To my credit (my only credit) I never opened the dome to look or let out heat. After about 2.5 hours I felt like I had it stable around but not at 250° probably closer to 260° or 270°. I let them cook another 40 minutes to account for the temp. variations and when I opened the dome I had this.
Wow, they look like actual ribs
So I wrapped in foil with some honey (not a lot) and spritzed with apple juice. Back on the Egg they went. Once again the temp shoots up because I left the dome up while I was foiling the ribs. Eventually it came back down to about the 250° mark. I cooked in the foil for 1 hour, never opening the dome but still fidgeting with the daisy wheel to keep it constant. Once out of the foil I cooked for another 55 minutes, spritzing with apple juice every 20 minutes.
The tin foil zeppelins are the corn we had as a side. At this point I refoiled, wrapped in towels, and put in a cooler to rest while I finish the corn at a higher temperature. The final product:
And my official taste tester (SWMBO) declared them a success and I was pleased as well. I used Stubb's Original Sauce and had a lovely 2011 Ferrari-Carano Dry Creek Valley Zinfandel to go with them. If I can get better at reaching and maintaining this low temp I will do these a lot more. Thanks for looking and if you have any suggestions comments about technique I would love to hear them. Have a great week!