Slow Cook Rib Question

Bigsmoke

Just got my BGE after years of fighting the temptation. Finally got tired of having to eat off everyone elses. I've been so stoked, it's been hard to sleep. I've cooked ribs many times on standard charcoal grills. For my first rib experiment on the BGE, I got two racks of baby backs (I prefer pork spares, but didn't want to screw up those if I didn't have to). They have been marinating in rub for 24+ hours.
Basically, I want to slow cook them on a rib rack with a little hickory. What's the MO for this? Thanks.

The Naked Whiz

Bigsmoke,
What I've been doing is cooking them 3 hours indirect at 250 degrees, 1 hour in foil at 250 degrees and then 1.5 hours indirect, still at 250 degrees. I add sauce for the last 45 minutes or so. Some folks do that last 1.5 hours, or the last 45 minutes direct at 250 or so. They many not come out perfect but they will come out very good. Tim M has a bunch rib methods on his website:[p]TNW
[ul][li]Tim M's website[/ul]

tach18k

Bigsmoke,
I just doing 3 BB and 2 beef ribs, I did 3.5hrs indirect and 1.5 covered with foil. I'll take them off and put them in a cooler to transport, The taste test at the foil time was great, even the wife said, "Lucilles" (a socal q'n spot) is got a compition now.

stike

Bigsmoke,
I am lazy, and since i figger the original barbecuers didn't have tinfoil.....[p]well, i just do them lo and slo, no flipping or mopping, at 215-220 for almost 6 hours.[p]i work chunks of hardwood throughout the lump so that there's usually always smoke on the ribs, at least during the first few hours.[p]last time i did them, i used the probe and just let them go til they were 195-200 internal. that saved me having to open and shake hands with them around hour 5 or so. no need to even open the dome from start to finish.[p]good luck