Well, first let me apologize for the relative lack of pictures on this cook. We had company and I became seriously distracted from shooting pics.
Picked up a three slab set of Pork Ribs from Sam's last Saturday AM, total came to about $24.
Decided to follow the 3-1-1.5 method as documented on WessB's site. (A terrific site that does a great job of stepping beginners thru the cook process by the way.)
Saturday evening I removed the membranes. I've read where some do and some don't, it appears to me that the primary reason FOR removing the membranes is that your rub's can penetrate into the meat more easily... so I did.
My local BGE dealer sells it's own line of rubs; so I bought theirs and gave it a try (OutdoorHome Sweet and Smokey) rub - about $7 for 10 ounces:
After removing the membranes I rubbed each side of the ribs with a healthy coating of freshly ground black pepper, then a liberal coat of the Sweet & Smokey rub. I used almost 1/2 the jar (or about 5 ounces) on the three slabs of ribs. At this point my 14 year old was saying "Dad, these already smell better than any ribs I've ever had." I had to smile, and replied, "I don't know how their going to taste, but at least we know that we can make them smell great!"
After completing the rubs, I stacked the ribs together inside plastic wrap and put it into the refrigerator overnight for the next day's cook. (Ribs remained in the fridge for about 12 hours.)
The next morning I made sure to get my firebox properly prepped, ashes racked, air holes in the grate checked clear, added plenty of fresh lump, etc.
Then I grabbed some from my stash of home-grown, harvested, and aged Macintosh Apple wood!
And split off a couple of chucks about 2 inches squared each. I started the lump and after getting the fire healthy, I added the apple wood, inserted my placesetter and a drip-pan, which I filled with Apple Juice to a depth of 1 inch, then added the grill.
11:00am - After waiting for the temperature to stabilize at 230*, I added the ribs. For this temp both my daisy wheel and damper doors were open somewhere between an 1/8 and 1/4 of an inch.
With the settings this tight, the amount of smoke coming off the grill was minimal, (although more than it looks in this pic):
Then I went away and did other things for the next 90 minutes, checking back on the temp every 30 mins or so, but it was always dead on and didn't need adjusting.
12:30pm - After 90 minutes I flipped the ribs. At this point they looked like this:
This was the point where my guests started arriving so the picture process stopped here. Unfortunately I don't have final product pics on this cook.
02:00pm - After another 90 minutes, I pulled the ribs and wrapped them individually in foil, pulled the rib rack and placed them back on the grill for another hour.
03:00pm - Then after another hour I removed the foil wrapped rib slabs, and removed the grill, drip pan, and placesetter then reinserted the grill for a direct cook, removed the foil from the ribs and put them back on the grill for direct cooking for 30 more minutes.
03:30pm - After the 30 minutes passed, I coated one of the three slabs with KC-Masterpiece sauce, and closed the lid...
04:00pm - Waited 30 more minutes then flipped all three racks of ribs and waited another 30 minutes.
04:30pm - Done. I really wish I had a final cook pic here, because these ribs certainly deserved a pic, but there was just too much going on at that moment to get shots. The ribs were falling-off-the-bone tender, and the meat had draw back from the ends of the bone about 3/4 of an inch.
Suffice to say, they were great, and I'm starting to get acclimated to that phrase that so many of you have heard so often "These are the best __[Ribs]__ that I've ever had."
I just have to smile and say, it's not me, it's the way they make these Egg's, one of the secret ingredients is "Magic".
A few observations, I really did like the rub, and believe I will buy it again after I experiment with some other's first. Since I also had both dry and sauced ribs side-by-side, my preference is the sauced ribs; and will likely sauce ribs from now on. This was also the unanimous opinion of everyone present.
Thanks again to all you experienced guys who share your knowledge to help the rest of us acquire the skills to pull this off. A tip of the hat to you from all us Newbies!