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Iv cooked about 6 racks of ribs and I think I finally found a keeper! I pulled the membrane, used mustard as a binder with John Lindsey’s “All Q’ued Up” rub and put them in the BGE at 320-350 dome temp with a bit of apple wood. Cooked for 1 hour 45 min, pulled them to wrap in a foil packet with some ACV, honey, and butter, placed back on BGE for 45 min, finally uncovered and cooked for another 30 min for a total of 3 hours! They arnt fall off the bone but they were still very tender with a little chewiness! 


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