Finally made my best ribs on my MM egg after trial&error for a year....time now for some showing off

have been at it for a year now have done some awesome cooks on my year old egg from steaks to chops and roasts. But with ribs has been up and down some, tried various recipes form this forum (thanks to all) and most turned out to dry, think that on the minimax things are somewhat different then on the large with the coals being to close to,the meat imho anyway. So yesterday grocery shop there was a rack of back ribs that enticed me once again(might have had something to do with it bein 50% off) was not a planned cook as supper was already planned by my SO nevertheless I fired up the egg and went thru my recipe collection and decided to,use this St.Louis recipe I had saved from somewhere, modified it due to me not having all required ingredients but used dizzy dust liberally, black pepper and salt, garlic, cinnamon, smoked paprika, allspice and cut the rack in half to make if fit on the grill at 275 indirect. Recipe said to leave it ther for two hours then flip it for another 2 hours then wrap it in foil (fellow that sold me the BGE made me promise to never use alum.foil in the egg, so don’t tell him) for another hour and then add bbq sauce and go,direct for 5 mins a side.
i decided to spray it with apple cider vinegar every half hour while it was uncovered and once wrapped added thin slices of half an apple on top of the meat so after 5 hours was ready to eat and they were the best !! EVEN ate the apple slices.
Will never use the rib rack that dealer sold,me for ribs in the MM it never worked for me....

Now I should add that on my gasser for decades made my ribs in foil as well similarly to what I did here now and I find they stay moist and always liked them that way.
As you can see. Pics were an afterthought nothing from before and half was already eaten....LOL