Gotta make some ribs...
Yum,
The regional grocery store chain has yummy baby back ribs on sale this week - gotta pick some up and toss on the egg this weekend. I have taken to a cooking method often described on this forum --
After coating the ribs with yellow mustard and adding some fresh cracked black pepper and kosher salt, toss on the egg (temp about 225 ish, having added a few wood chunks of your choice) over a plate setter for indirect cooking. Leave on for about 3 hours. Take the ribs off and wrap the racks in aluminum foil. Back on the egg for another two hours. Take the yummy foil packets of goodness off the egg and unwrap. Take the plate setter out from the egg and put the now unwrapped rib racks back on over direct heat for another 30 minutes to an hour - occasionally basting with your favorite sauce.... Yum.
One of the Weber cookbooks has a great hoisin based sauce that was quite tasty on pork ribs. If you are not into drumming up your own sauces and such - I have been tremendously happy with many of the recepies found on their site and in their books.
/jason
