First baby backs on my egg

eggo

Cooked 4 half slabs today and they turned out great. First I tried to remove the membrane. I got one half slab removed but the other three were so difficult that I gave up. I basted with mustard and added a pork rub and put in the fridge for an hour prior to putting them on. I had the egg at 325 degrees and used indirect heat with the place setter and a v rack. I cooked them for 1.5 hours then took the ribs off the rack and placed them on a cookie sheet. There I basted with "Sweet Baby Ray's" sauce and placed in an aluminum pan with an inch of apple juice. I cooked for another hour at 325 degrees. I then took them up and wrapped in aluminum foil to rest before eating. Not to brag (my first ribs) but these turned out better than any I have eaten anywhere, sooooo tender. Oh, I did use a hand full of apple chips for the smoke flavor.

We couldn't distinguish the three that did not have the membrane removed from the one that did. 

Gato

on the membrane I'm not sure it makes a lot of difference either, but take a paper towel and grab it at one end and it will easily pull off in one piece.

Steviewonder1

When you smoke ribs use chunks not chips of wood.  It will last longer and the smoke ring will be a bit deeper and redder.  Put the chunks in a circle about 4 inches from the main fire area.  You don't need to soak them either.

eggo

Where can you get wood chunks? I haven't seen them before. Guess I could cut some chunks of hickory, but fruit wood would harder to come by.

Cajunrotor

Chunks of hickory and mesquite available at Lowe's, fruit wood chunks I get from my BGE dealer.

GreenhawK

Our Lowe's and Home Depot have fruit wood too.  We also have an Academy Sports that has grilling stuff year round.  My local BGE dealers have it as well.  

Just some places to try.