Three Types of Ribs and Rubs

HofstraJet

Following up on this thread, I have three racks of ribs on the egg:

• Regular ribs with Oakridge Dominator Sweet Rib Rub
• St. Louis cut with Oakridge Competition Beef & Pork Rub
• Baby back with Meat Church Deez Nuts Honey Pecan BBQ Rub

All racks rubbed with Gulden's mustard before adding rub. Couldn't get the membrane off of the St. Louis rack, try as I might.

They are on the CGS AR/Extender Rib Combo with the St. Louis and baby back on the bottom and the regular rack on top (pro tip: racks are bigger than they look when taken out of the bag - think I made too much for our little group). 13x17 stone on bottom with drip tray on mid level of AR.

Egg was stable at 350 dome before adding food. Added a few chunks of cherry and pecan shortly before adding food.

Foghorn

Off to a great start. Good luck. 

HofstraJet

20stone

Great looking ribs, and I never cook them enough, in spite of my pork habit. 

The tip of a knife steel is your friend when dealing with membrane.  Just slide it in under an edge and work it in til you get a grabbable bit to work with. A paper towel helps the grip. 

pgprescott

Nice! Your personal fav???