country Ribs and BGE - Made for Eachother

sprinter

Hey all,[p]I've been absent for awhile as far as posting goes but have been following the forum as much as I can. Been egging too but nothing too experimental, just the same old stuff, steaks, burgers, salmon, a butt or two. Seems like work and home have kept me busy lately. Good problem to have though, sure makes life interesting and enjoyable.[p]I did some country ribs this weekend, nice and easy but they sure are good. I picked up some on sale this weekend at Wal Mart, was doing some other shopping and they just jumped out of the cooler into my basket. So, as I was working outside on Sunday, I had the smell of some wonderful ribs to keep me company.[p]Nothing unusual, I had 8 ribs, rubbed them with some rib rub I have, then cooked them direct for about 3 1/2 hours at 190-220. I basted them with some homemade sauce for the last hour to bake it on a bit. At 6:30 we ate them with some fresh picked green beans from the garden. Good meal. The BGE and ribs were definitely made for eachother, they were tender, moist and tasty, a nice way to end the workday.[p]Troy - Still eggin - just in lurk mode lately