2 hours into my beef ribs and many many thanks.

Car Wash Mike

<p />First thanks to all in helping me with these. From finding a decent supply to the wonderful help from you guys.
I can tell already these are going to be really good.
The first thing I did wrong was forgot to pull the membrane off. Talk about just in time.[p]I tried something a little different. I got the egg up to 350 for the 1st 30-45 minutes of cooking. I wanted the fat to get used to getting out of the way. Look how the meat is separating from the bone also.[p]Brought temp down to 240ish and put on 1 slab of babybacks. Some the beef ribs are on the bottom rack.[p]Will post final pics and thanks again.[p]Mike

Unknown

Car Wash Mike,[p]Now I'm Hungry!
BTW, what do you have under the grill? Do you have a drip pan? (I like to use those disposable aluminum ones)[p]Tony

thirdeye

Car Wash Mike,[p]Lookin' mighty good! Funny thing about those beef ribs, sometimes they help themselves right off of the bone.[p]~thirdeye~

Car Wash Mike

Tony,
Placesetter.[p]Mike

Car Wash Mike

thirdeye,
I just foiled the babybacks and moved the rest of the beef ribs to top rack. I'm not so sure there will be a bone on these suckers when they are done.[p]Mike

Lawn Ranger

Car Wash Mike,
You're way up in the dome with those guys, aren't you? I started to raise the brisket another notch, but was afraid the probe from my dome thermometer would get into the meat. Man, I love beef ribs. Let me know how they come out. [p]Kiss the girls.[p]Mike

Unknown

Car Wash Mike,[p]Next time try a disposable aluminum drip pan on top of the plate setter, makes clean-up easy.