Baby Back Ribs Honey and Beer Style - The best ever

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I have been doing these ribs for several years and people love them no matter where I go...Thought I would pass my receipe on to the green egg website...I like this receipe as I get burned out with the BBQ style....[p]Old Milwaukee Beer 3cups,(I find using the cheap beer is better)
Honey 1cup
Dry Mustard 1 1/2 teaspoon
Chili powder 2 teaspoon Sage(Rubbed Dalmatian) 2 teaspoons - in the spice section of any grocery store
Salt 1 Tablespoon (I use light salt)
Fresh Lemon Juice 2 Tablespoon
Dash of Fresh ground Pepper A pinch of Fresh Rosemary
MIX ALL OF THE ABOVE IN A LARGE PAN[p]This receipe is good for 2 rack of ribs. I always cook at least 4 racks minimum so I triple the receipe.(when tripling the receipe, the rosemary you cut up will end up being a sprig about 3" long cut up without the stem)
Cut the racks in half and place in deep pan back side facing upwards and pour all of the sauce over them making sure they are completely covered. Place Aluminum foil over pan and marinate at least 6 hours or more in refrigerator..I always let them soak over night..Next day, Place the pan of ribs still covered with Aluminum foil in preheated oven of 275 to 300 degrees and cook for 40 minutes if you are cooking 4 racks or more - if 2 to 3 racks, cook for 30 minutes.[p](the reason I precook mine is to cut down cooking time and when you place them on the egg and baste you still have the wonderful smoke flavor as if you started at scratch cooking on the grill)...The reason for 40 minutes is that the ribs are cold coming out of the frig, so thats why so long...My oven cooks alittle fast, so I cook them on 275..
While they are cooking in the oven, soak some sugar maple or apple wood chips and start the egg....I tend to use alot of charcoal because the key to these ribs is constantly basting and the basting soaks the coals......Let the egg heat up to 500 to 600 degrees...If the ribs have cooked for 40 minutes and the egg is not quite ready, just take them out of the oven and keep them covered and let sit until the grill is ready..They will continue to steam just resting..[p]Put chips on charcoal when grill is ready and start cooking ribs bones down first and baste with the sauce the ribs are cooked in..Also, close top vent to where the smoke comes out of the small holes only..Do not keep the top vent wide opened..Don't be afraid to baste aggressively...Thats the key...(Plus it cools down the coals) I turn my ribs over every 2 to 3 minutes and baste...You have alot of sauce to use and I generally use it all before the ribs come off...Also, basting the ribs constantly, cools down the grill real quick and you cook the ribs mostly around 275 to 250 degrees....I cook them for about 40 minutes on the grill or until the meat pulls away from the end of the bones...You'll know when they are done and remember to baste constantly as it creates alot of smoke and ribs will come off looking golden brown and they will have a great flavor..[p]If you don't want to cook in oven, you can just go directly to grilling after marinating them, it will just take longer that way...[p]Also, you can boil the ribs in: beef broth, soy sauce, fennel seeds, cinnamon, cloves, dash of sugar, dash of Tabasco sauce, and cooking wine. Then place on grill and baste with the Beer and Honey sauce above until ribs are done......

Unknown

Chach,
Thanks for sharing. There always seems to be a debate about pre-cooking amoung ribbers. Anyone want to weigh in on this issue?