Sunday football, beer and baby backs on the Egg with pics

Did my usual monthly (or so) baby backs yesterday while watching the games and tried something a little different.  I've been using 2-1-2 and foiling for an hour in the middle of the cook.  This time I just went a full five hours with no foil.  I never opened the Egg until four hours in when I applied some sauce which the family likes. 

Did two racks, one with Bad Byron's and the other with DD Swamp Venom, one of my favorites.  I also added a hint of brown sugar to each slab to give them a little sweetness.  I mixed in some chunks with the lump, about 2/3 hickory and 1/3 apple.  Average temp was about 260* and they turned out great as expected, but could definitely tell they were a little more dry than when I use the foiling method.  Otherwise great flavor and perfect pull and tenderness.  I'll probably go back and forth between this method and the 2-1-2 from here on. 

As you'll notice, I also fell prey to the advertising gimmick that is Miller Lite in the retro cans.......just reminded me too much of my youth.