Easter Ribs

Beachbum28

I am looking to do my first rib cook on the egg for Easter. I wanted to use dizzy pig but waited too long to order and I won't have my order by sun. I am looking for a good rub/ seasoning to use store bought or home made. I have some famous Dave's rub rub from when I made ribs in the oven  before, should I use this? Also what technique should use and what chunks are best for ribs? Thanks in advance, James 

Hans61

I always liked the famous daves rib rub! 

Wolfpack

As for wood chunks- fruit wood goes well with pork.  I usually go with apple or an apple cherry combo.  

I would stay stay away from the heavier favors like mesquite. 

bhedges1987

+1 on apple and cherry combo.  Really it's going to be hard to notice the different wood types UNLESS your cooking on a stick burner with all wood.

Famous daves rub will work.  Arthur Bryant's and Gates rubs are sold around the country in grocery stores.  Those are great for ribs.

Technique will be about 250 dome temp for 2.5 hours.  Wrap in foil for 1.5 hours with a little water or apple juice.  This should work for either baby backs or spare ribs.

Theophan

Several of us here skip the foil altogether, and are very happy with our  ribs.  Maybe for competition it's necessary, but I love the dry bark, and am not eager to braise my ribs.  And it's easy, too -- no muss, no fuss!