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You will find several methods and techniques from this board. I cook ribs about once a month and have been doing this for about 15 years. The biggest differences come from the "foil or no foil" groups. I am in the "no foil" group, but have done many, many racks using the foiling technique. I put them on and after the first hour spray them with apple juice every hour and this me the texture that I like. I never sauce ribs, unless we have company. Foiling means that after a couple of hours, you put the ribs in foil with a little liquid (water, apple juice, beer). Leaving ribs like this for an hour or two will certainly get them tender, but it changes the texture. Try the different methods and after a few rib cooks, you will figure out what you like best. Good luck!!FireTower said:I've cooked a lot of stuff on the egg, but I have yet to pull off a succesful rib meal. I tried to search for rib recipes on this forum, but the mobile site (I'm on my iPhone) doesn't seem to have a search function. Has anyone tried the Big Green Egg's recipe found here:http://www.biggreenegg.com/features/championship-ribs/ ? Is tin foil necessary? Thanks!