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

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I picked up 2 racks of baby backs. I usually remove the membrane, cover in yellow mustard and Bad Byron's.

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Grill indirect with the place setter at 200-225 degrees. Apple wood chips, drip pan filled with water, and they should be done in 3.5-4 hours (or when the meat starts pulling away from the bone about 1/2 inch.

I serve with a side of sauce, since I want to taste the ribs and not BBQ sauce as much.