Looking for no-fail babyback rib procedure

tazcrash

Greetings from Dublin Ireland - newbie BGE owner. Have cooked ribs over foil drip-pan with apple juice. Invariably boils dry and burns. Other suggestions welcome.

If you are going to use liquids, then seal them in for steaming\braising (Car Wash Mike style). 

Personally I just use the drip pan, and put spacers between it, and the stone to prevent bad burning.

ignatrock

I pre rub with yellow mustard then dry rub with a good KC mix.  Smoke for 3 hours with 8 chunks of apple wood.  I wrap in foil for 2 hours after putting honey and a light sprinkle of brown sugar along with some apple juice.  All this at 250 dome temp.  Sauce if you wish and tighten up for 1/2 hour and they are pull off the bone good.

Richngreen

I do mine low and slow. Remove the membrane from the back of the ribs, rub them with a dry rub and wrap and refrigerate overnight.(for me anyway) Get the egg lit. I like either wicked good or green egg charcoal. I think egg gives more smoke than wicked but wicked is harder and has larger chunks. Once the charcoal is going, I add apple chunk wood and soaked cherry wood chips. Plate setter with legs up. Grill rack on top with a vertical rib rack. Throw on the ribs and close her up. I use a DigiQ but I get the temp to 215. Cook for 5 hours or so....depending on thickness of ribs. The last half hour I like to throw a little light glaze on them. Once they are done, I pull them and wrap them in foil until you can't wait any longer.....it works every time and I have won several competitions with this method.

boatbum

Less about time ...  Travis hit the nail on the head a  day or so ago..   When the bone is sticking out,  When you pick up one end and meat pulls away from the bone  --- they are done.   Somewhere between 4 to 7 hours depending on temp, humidity, phase of the moon, and size of your bone.

trip150

My process appears to work well for my tastes - meat not falling off the bone but close.
1) overnight soak in a brine. Salt and spices of your liking with water. I go back and forth on vinegar with water, I can't really tell the difference. Same with brown sugar in the brine.
2) 2 hrs before I take them out of the brine and hit them up with the dry rub. Sometimes I add brown sugar, but a very light coating with spices (too much and it will burn).
3) get the egg and placesetter (legs up) warmed up to 200-250, presoaked chips in and put a pie tin covered in foil on the PS with a little water - I do this more to catch drippings/keep the PS clean vs moisture advantages.
4) I have adjusted the 2-2-1 process to 3-1-.5 - I find a good steam in 100% apple juice in foil helps a lot with tenderness and apple flavor. The times are a rough guide, whenever they look done they are done, just test with the bone method mentioned several times already.
5) I use the auber instruments PIDcontroller, which helps me keep the smoking temp to 225 for the 3 hrs, 250 for 1 hr, without this or the digi you are going to be at a higher temp, so pull back the cook time.