New BGE Owner.....need rib advice

Unknown

Hi All!![p]Well, after three years of lusting, I've bought a house, and had to have the 100 pound medium egg. I've got steaks down pretty good, thanks to the Naked Whiz and everyone on the forum. I'd like to try ribs, and was hoping that someone might tell me the best way to try for a newbiw on the BGE. I've got a rub, but I've seen several 2 grate methods, and was hoping I could get away with the standard configuration.

Mark

GuidoSmoke,[p]YOU JUST CANT GO WRONG WITH RIBS ON BGE. THERE ARE ARTICLES ON THE FORUM THAT SHOW 20 RACKS AT A TIME ! I AM STILL RELATIVLE NEW TO BGE AND DO A LOT OF RIBS. I GO ABOUT 225 - 250 FOR AT LEAST 4 HRS BUT NOT MORE THAN 8 HRS. ONLY USE SAUCE FOR THE LAST HOUR.

Unknown

GuidoSmoke,
Marinate the ribs in pineapple juice overnight. There are so many commercial rubs, chose one and cover the ribs with rub. Smoke them on inidrect heat at 225. Every 30 minutes to 1 hour, mist them with olive oil & apple juice. It should take 3 to 4 hours. There is no was to probe them with a thermometer. Grasp a slab in the middle. When they bend freely, they are done. You may elect to baste them the last hour. If you need to hold them, wrap them in Film 905 & place them in a styrofoam cooler. They will hold temp for about 2 hours. You may even return them to the grill (in the film) & warm them.[p]

Poncho

GuidoSmoke,
I just made Cat's Ribs (from the recipe section above) the other night. They were excellent. No special set up needed.
Poncho

Steve-O

GuidoSmoke,
I have tried several different methods and have settled on an indirect setup at 225°-250° for 4-5 hours, depending upon how thick the ribs are. I spritz with apple juice every hour and use either apple wood or hickory. I don't add sause during the cook but serve it with the meal for those who want it.