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My wife grew up on Nebraska rooting for Big Red and she graduated from Florida Atlantic and those two open their seasons against each other this year. So there'll be some 'words' with old family and friends to start it off.
I grew up in Michigan rooting for the Wolverines and my step dad went to Ohio State, so that's always been fun.
My sons have gone to South Carolina, LSU, and USF and I went to Miami so there's always something cooking there. Some weekends are heaven, some weekends are hell!
I've had varied degrees of rib success on my BGE, perhaps due in part to too high expectations since pork shoulders are near fool-proof (takes one to know one?).
So. I now set the Egg up indirect at 300F grate temp and put the ribs on with any ol' rub when the smoke clears until the rib IT and bone temp is 210F. They are not 'fall off the bone' (which I'm not impressed by anyway) but they are tender and pull off the bone nicely. They are tasty, JUICY, and well liked. Our journey continues from here .....