Baby Backs done 3/1/1.5
Modified 11/2007

The ribs go on, using my plate setter setup
from my " Tips " page, with a dome temp
of 235. In an inverted V rack, or rib rack, which
allows you to not have to flip the ribs.
A drip pan with a good amount of apple
juice is placed under the ribs, you can
use whatever you prefer. I added one good
sized chunk of hickory shoved down in the
burning lump, and laid 3 smaller chunks of
apple around the burning lump, for a longer smoke.

I let them go for 3 hours and stayed steady at
235° dome temp. After 3 hours they come out
of the V rack and get wrapped in foil with apple
juice and a little honey for the next 45 minutes,
placed right on the main grid indirect.
Here they are before wrapping.

After 45 minutes in the foil, you CAREFULLY unwrap
them, there will be a lot of grease in the foil, and
place them right on the main grid.

If you sauce you ribs you could either start now or wait
another 15 minutes. You want to flip every 15 minutes
while saucing. You want to see the meat pulled back on
the rib bones some, and a good bend to the rack when
you pick it up, about an hour. These ribs were
thicker than most I have gotten, but they came out fine.
All enjoyed them. Let them rest for a good 15 minutes
before cutting them up.