Baby Back Ribs

Directions

1. Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side
2. Allow to stand at room temperature for 30 minutes before grilling

3. Set the Egg up for indirect cooking with a convEGGtor at 325°F

4. Using a handful of hickory and cherry chips will help carmelize the ribs
5. Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs
6. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey
7. Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit
8. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan
9. Test the ribs by inserting a toothpick to determine whether they are tender
10. At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two
11. They can then be transported to a tailgate party or reheated for entertaining at home
12. When ready to serve them, transfer the cooked ribs to a medium hot grill
13. Brush with Honey BBQ Sauce
14. heat a few minutes, flipping them to heat both sides
15. Cut in to pieces and serve

16. Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs

17. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it
18. Using a paper towel, pull up the membrane and slowly peel the membrane off