re: BGE gurus: How do you do your ribs?

I don't cook on a BGE, but I'll chime in here. 225 degrees. For a standard rack of baby backs at that temp, you're probably looking at around 4 hours, but give them the tong test: grab them in the center with your tongs and bounce them. If they crack slightly near the fulcrum, they're done. If they only bounce, they need to go a little more.

I personally use the Texas crutch with ribs because it helps to retain moisture.