I think I broke all the "rules" regarding the ribs I made Saturday.

Unknown

First a little background. I have had a BGE for about 8 years. Up until recently I used it primarily for Pork BBQ, Whole Chicken, and Whole Turkey. So I felt a bit like Rip Van Winkle when my wife got me the "eggmates" table for my first Fathers Day this year. My egg was so old that I had to get the new top and bottom bands with the new hinge in the back. The new hinge was worth more to me than the eggmates but please don't tell the wife that. Anyway I logged on here on a whim to see if I could gather some info on how to attach everything. I learned the Trex method for steaks and while I don't follow that exactly, the sear and relax thing yielded amazing results imo. [p]Now back to my original thought, sorry for the digression. Saturday I bought a full rack of spareribs. I took them directly from the store to the kitchen and put Season-all on them. It was kind of a last minute thing so I didn't have time for a rub. I cut the rack in half and put the ribs on my V-rack. I don't have a pizza stone or a plate setter. So I set the egg temp at about 225 for 2.5 hours. As it got closer to time to eat I turned up the heat to about 300. (I put a meat thermometer in the ribs at 2 hours. When the thermometer read 160 I cranked up the heat.) Just before taking them up I brushed sauce on them for the last 10 minutes. I know it seems like I should have put more effort into them, but they were delicious. Fall of the bone and tastey! I think that is what I like so much about the egg. There are so many ways to get things to taste good.[p]Anyway, not a shot at anyone who does ribs differently. Just wanted to convey my good fortune. Plus now I have new gadgets to ask for as gifts for Birthday and Christmas.

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Chopped Pork Plate,[p]I use an 'easy' method too for ribs. I just rub-em, smoke-em at 225-250 for 2.5hrs, flip, them another 2.5hrs (or less).[p]Tony