FINALLY! A rib success.

CPARKTX

I've struggled to get a satisfactory baby back rib cook, but was determined to give it another try. Thanks to everyone for their suggestions yesterday. I woke up this morning and as if by providence, Serious Eats had a really good looking rib recipe. I used the recipe from Serious Eats, but the cooking technique from the Franklin's YouTube video.

The ribs ended up very tender and moist, but with a nice texture and not mushy at all. Great flavor...very rich and complex and not too sweet. It was worth the effort on the homemade sauce.

Ended up cooking two hours, foiling with a mist of apple juice and sauce with 1.5 hours foiled, took out of foil and added more sauce and cooked a final half hour uncovered. Removed from Egg, lightly tented and rested for 29 minutes. Entire cook was dialed in at 225 dome, impressive stability of the Egg with no top vent cap.

Recipe: http://www.seriouseats.com/recipes/2014/09/apricot-glazed-barbecue-pork-ribs-recipe.html

henapple

Bingo

Ladeback69

Looking good.

grege345

I'm going to try that recipe looks good with the homemade sauce.

BJL

when you foil them do you use the rack? also after you take the foil off do you put them back on the rack or the grill? BJL

CPARKTX

@BJL‌ I didn't use a rib rack at all, I placed the ribs directly on the grate (both foiled and not). I have the adjustable rig and in the photo you may be seeing the oval grate.