I am the top chef with my egg on everything but ribs. Need some help getting me topside with some ribs. I have two racks thawed out waiting for some help. Just picked up some John Henrys East texas pork rub. Throw me some help.
Randy

I like to soak my ribs in apple cider overnight, drain them the next morning and cover in a good rub. I set my fire at 225, set up indirect, and use the BGE rib rack. When they are close to getting done, start brushing them with Sweet Baby Ray's

I dont cook on a BGE but on my holland I like to keep my ribs wrapped in foil with mustard and grub rub on them for atleast the first half of cooking so it keeps some moisture in there...mustard is an excellent tenderizer...and then like steve said, finish with sweet baby rays.

On da bone side of da rack of ribs der is a film allmost like clear plastic. Peel it of then season and rap in foil. Sorry, dats all I know bout ribs.

Boil them in a little crabboil for 30-45 minutes. Take them out, let then cool just a few minutes while the pit preheats and then put Tony's on. Then you put them on the grill at a very low setting. I like about 2-4 hours, the longer, the better. Don't put sauce on until towards end. With about an hour left, I will cut them into individual ribs. This seems to help and you can coat them fully in BBQ sauce.

The sauce also makes a big difference. I have been using Jack Daniels original No. 7 or the spicy version depending on taste.

QC is right about the membrane. Makes a difference.

I did a bunch last summer and they were good. I make a basting sauce out of vinegar, mustard powder, red pepper flake, black pepper, garlic powder, onion flake.

I put a pot of beer on one side of the grill and the ribs on the other.

I start un-covered and then foil wrap.

About 30 minutes to go I add Jack Daniels sauce and un-cover.