This is no rare bird around these parts, but just wanted to share a picture of some ribs I did this past weekend. These were probably the 10th rack of ribs I've done on the Egg so far, and they were definitely the best yet. Here are the quick details:
-Three Little Pigs rub
-Pecan chunks for smoke
-Cooked them at 250 for 3.5 hours, foiled them for about 45 minutes and finished them with a little sauce for the last 15 minutes
they turned out probably a bit too tender for competition ribs, but they were just how I like them. easy to pull apart, lots of smoke and rub making some great bark. went perfectly with some corn on the cob. it was just the perfect reminder that good ribs are so tough to beat for a lazy day of sitting around the patio drinking good bourbon.