Made some good baby back ribs yesterday . . .

Pig Sooie

Got baby backs from Sam's, cut slabs in half, removed membrane, and marinated overnight in 1:1:1 ratio of Italian dressing, apple juice and cider vinegar. Soaked a couple hickory chunks and 1-2 handfuls of apple chips in water overnight too.[p]Prepped the Egg for cooking, wiped excess marinade off ribs, brushed with light-medium coat of yellow mustard, sprinkled them with medium-heavy coat of 3:2:1 ratio of dark brown sugar, paprika and Cavender's Greek Seasoning (respectively).[p]Cooked in rib rack on raised grid over drip pan filled with water and rest of marinade at 200-225 F for 3 hours and 45 minutes. Then wrapped in foil, back on for an hour at 200-225 F. Then out of the foil, sauced and back on at 200-225 F over drip pan (filled with some more water) for another 1 hour, 15 minutes. Total cooking time about 6 hours. I know the times were a little funky but I got sidetracked and had to adjust. The Egg is very forgiving. [p]Great results---amazing that you can leave the Egg cooking while you go work on your yard and come back to ribs that can beat any barbecue joint's ribs in town. Thanks GFW, Tim M, etc. with helpful web sites and everyone else with helpful forum tips over the past few months. My wife even loved the ribs which is saying a lot from someone who is not that hot about ribs. Wish I could post a picture but I'm not that bright nor computer-savvy. Later.[p]