Any consensus on the best way to do baby backs on the egg?

Unknown

Just curious... I know many folks tout the Trex method as great when doing your steaks (I plan to give it a try soon). Since I am planning to attempt my first rib cook this weekend was wondering if there is a "best way" to do ribs on the egg....

Car Wash Mike

<p />Nardi, Gfw has a method he likes and many other people do. Visit his website for more info. I like to get the ribs on and leave for a few hours. I cook 225-250 for about 5 hours and baste the last 1/2 hour.
I pull the membrane off, coat with mustard and rubs, then cook.[p]CWM

Tim M

Nardi,[p]There are many rib methods and you need to start trying them to decide which you like best. I have my favorites and others have theirs, so it is hard to say this is best or that is best. All are good![p]Tim

Unknown

Car Wash Mike,
Yeah, I have checked out both GFW's site and the Naked Whiz's... I will probably do something similar and play around in future cooks...[p]Hey, like the pic.... Ribs in the snow...... Nice. I think I'm really gonna love this egg!

Unknown

Ti m M,
Great site... the details are great for a Egg-beginner like myself.[p]I'll need to go Direct since I have yet to get a plate setter, fire bricks, pizza stone...ect.[p]Questions for you...

1) I've seen a lot of info on the yellow mustard method... I noticed that you didn't do that on your 3-1-1.5 method of direct grilling.... is that because the mustard will burn during a direct cook or because you just haven't tried it?[p]2) Have you perfected ytour corn on the cob technique yet? If so what do you do? In the past w/ my gasser I would soak the whole unopend cob in water for about 30 min or more and then grill direct over med heat for about 45 min.... turning once.... they usually come out pretty damn good that way.... (problem w/ my crappy gasser was what the heck temp was med high... the therm on it had low, med, high not actual temperatures)

Tim M

Nardi,
"1) I've seen a lot of info on the yellow mustard method... I noticed that you didn't do that on your 3-1-1.5 method of direct grilling.... is that because the mustard will burn during a direct cook or because you just haven't tried it?"[p]I have done many racks with mustard and it works better with direct and indirect cooks than with the 3-1-1 methods. The time in the foil steams the meat and the mustard will run off. I don't think the mustard does any tenderizing of the meat, but it does add more bark to the outside when you cook them indirect or direct. Direct is treicky because you need to really hold the heat low or they will burn or dry out on you. Spare ribs are better when done direct than baby backs.[p]"1) I've seen a lot of info on the yellow mustard method... I noticed that you didn't do that on your 3-1-1.5 method of direct grilling.... is that because the mustard will burn during a direct cook or because you just haven't tried it?"[p]I have tried the "in the husk" corn cooks and I don't like it that way at all. I do my corn in boiling water on the stove or I take a cleaned ear of corn and sread on some butter and wrap tight in foil and toss it on the grill and roll it around now and then. I leave it on 40-50 min and it can sit there more than an hour or so. [p]
Tim