How to do ribs in an FE?

Here is what I posted on the open forum

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Ribs are extremely simple. Use your favorite dry rub and set it at 275. I like to lay them flat but you don't want to fill it up to where there isn't any ciculation betweeen the shelves. If you have alot of them to do there is a new rib rack thats available from cookshack. Baby backs will ussually take 2 1/2- 3 hrs and spares about 4 hrs. I have tried lower temps but the best results are at 275. To me the rub should be a sugar based rub for ribs and I never season any longer then 30 minuetes before cooking. If you do season overnite you will tast a distinctive differance. To me they get like a bologna taste to them if you do. I like to glaze them the last 10 minutes or so before i take them off. It makes the sauce really stick to the ribs.

Greetings gang!

I learned alot from Eddy. Not a big surprise since he created this cooker. However, I can never get my ribs to cook that fast and I cook at 275 as well. Apply your favorite rub. I usually cook three slabs per shelf on the top three shelves (always loin backs 2.25 and down). Don't touch them for two hours. Turn them meat side down for an hour. At the three hour mark, check them to see how close they are to done. If it's not for competition, I put them in a full size disposable pan with about a cup of apple juice or water in the bottom and cover with foil. Back on the cooker for 30 to 60 minutes. I check for doneness two ways - either I grab a slab of ribs with long tongs half way down the slab and bounce them (if they start to crack, they are done) or I simply grab two end bones and twist to see if you can easily seperate that last rib from the slab (obviously if you can, they are done).

Don't over think cooking ribs in the FE. These things are great rib cookers! Good luck.

Rod