I picked up a nice looking slab of pork ribs with a decent amount of meat on the bones from the local Aldi a few days ago and cooked them today in the Big Green Egg.
I dusted them lightly (the other half doesn't like too much rub) and left them sit for a couple of hours before cooking.
I got the BGE up to about 230f and used the Tip Top Temp (from Urban Griller) to control the fire, which it did perfectly. They are amazing for the price. I added some wood chips as well, mainly apple and put them in a small smoking tube on the fire abd that really got some early smoke happening. Under the ribs I had a shallow foil tray with some apple cider vinegar in the bottom.
After the first hour I basted the ribs with apple cider vinegar. They are looking good at this point.
Another hour (so it's 2 hours in to the cook) and the ribs were at 145f internal. At this point I wrapped them in foil and added about 1/4 cup of apple cider vinegar/bbq sauce mix, poured all over the top before wrapping up.
Back in to the BGE and opened up the Tip Top Temp a bit which got the pit temp up to about 280f in very short time and it held it there for the rest of the cook.
An hour and half later I took them out of the foil (that's 3 1/2 hours in total). I had to be careful using the tongs, the ribs were literally falling off the bone.
I basted them again with the BBQ sauce, not diluted this time and put them back in the Egg for 10 minutes uncovered. Check the pull back on the bones.
A short rest with a bit of foil lighlty over the top while we got the chips and slaw ready.
They didn't need cutting for a his and hers serve, they broke apart !
They were as good as any I've ever done.
And all that was left was.....