Question on Ribs

I don't marinade ribs, I rub them with spices, and mop at the end with a sugar and tomato based sauce.

Best advice I could give you would be to search this forum for ribs.  There are many, many documented cooks on this forum for ribs, and done so by folks that can cook with the best of them (if photos and appearances are any indication)--I'm not including myself in this elite group.  For starters, maybe try searching 3-2-1 ribs.  This is not the only method, to be sure, but this fact often comes out through the normal discourse.

Try this: 10am Remove the membrane from the bone side, rub your ribs generously with whatever you like. Cover and refrigerate until the rub is like wet sand. (Couple hours)

Noon Bring ribs to room temp, then bring Egg to 225f. indirect legs up with drip pan on the plate setter.

Place your ribs on the grill standing on end if possible over the drip pan. 3 hours.

3pm. You should have a nice color as the rub has melted into the ribs. Remove the ribs and wrap in foil, loosely, but completely closed. You want them to steam themselves. 2 hours bone side down.

5pm. Open the vents (a little) to 300f. Remove the foil, put back over the drip pan. Mop with sauce of choice, every 15 minutes, 4 times. Whatever sides you're having should be either on the egg now, or on the stove. (corn on cob wrapped in foil with butter, salt, pepper, and optional Parmesan cheese)

6pm. Gather the family, it's time to set the table while the ribs rest. Close the vents on the Egg and bring the drip pan to the sink.

6:45 Clean up chores delegated as appropriate.

NoobZero said:

I'm watching a video of guys prepping Championship Ribs and noticed that they use a marinade during the process. What's a good marinade for ribs? Since I don't have one available, and I'm cooking some as I type, can I use barbecue sauce instead without ruining the meat? The guy is applying the marinade every hour.

Most barbecue sauces are pretty high in sugar, so you want to apply them at the end or they will burn.  If you want to try some sort of baste you could search for a "mop sauce" recipe.  Also Stubb's makes a moppin sauce if you want to just buy something. I have seen it at the grocery store.

http://www.amazon.com/Stubbs-Moppin-Bar-B-Q-12-Ounce-Bottles/dp/B0011CVFMS
I haven't tried it- like others I usually just smoke the ribs and only sauce at the end.  I tried spritzing once with apple juice and cider vinegar and honestly couldn't tell any difference so now I skip that step.  
The egg has great moisture retention so a mop sauce isn't needed to keep the ribs tender, but it might add a depth of flavor.  

Have not done ribs on BGE yet, but have hundreds of slabs under my belt in UDS and offsets. I use apple juice and water, spray every hour or so.  Once I'm ready to  wrap them I put a little juice honey and rub in the bottom of the foil. 

Chowman said:

You can put some apple cider vinegar and apple juice in when you foil if you want, but with the egg you are better off not opening the egg to spritz or baste every hour, that was something we used to do with non ceramic smokers.

I always sprayed every hour bc I follow car wash mike method which is highly recommended around these parts.

So now you have me confused since ribs are the only thing I have not been happy with on the egg.

NoobZero said:

Is there anyway to get that nice bark that they achieved in the video with the egg?

Possibly...