Sour kraut and ribs?

I cooked them at 275 indirect for two hours meat side up,one hour meat side down rubbed with dizzy pig ragin river rub with some mustard slathered on first.That was three hours total.

Then laid out a sheet of foil and put one third cup honey spread all over then added one third cup brown sugar sprinkled all over the honey.Put the ribs meat side down on the foil then add the same mix to the bone side of the ribs.Add 1/2 cup liquid in the foil beer or apple juice seal up and cook for ninety minutes.Watch out for steam when you open the pouch for the final cooking step.

Get the Egg up to 350ish and cook for another half hour flipping few times to get a little bark on the meat then spread your favorite sauce over and chow down.

Like a marriage made in heaven.The kraut recipe that I do is as follows.

One large can of kraut rinsed one or two times.
One half of a medium sized onion diced.
Three strips of bacon.

Fry the bacon and let cool then crumble it up.Set aside.

Discard the bacon fat all but about one teaspoon or just enough to coat the bottom of the pan.If to much fat is in the pan it will become greasy.Dump the diced onion in and cooked till they brown up.

Put the kraut in a small dutch oven or skillet and mix in the onion and bacon all through the kraut.

Put one cup of beer in the pot and cook for about one hour at 300/350.Make sure that the liquid does not evaporate and add as needed to keep about a 1/2 inch of liquid in the bottom of the pan.Add a little salt and pepper to taste.

I thought that beer is used frequently in German cooking.With my last name being Conrad you know that German cooking is in the family.