Hickory & Cherry Chunks
2 Full Racks Of Baby Back Ribs
Butch's Magic Dust
Dizzy Pig Raging River or Dizzy Dust

Night before - Lightly dust ribs with Dizzy Pig & Butch's Magic Dust. Half rib racks for easier handling. Wrap in foil or clear wrap and place in frig.

Remove ribs from frig and bring to room temp or as close as possible. Use 60/40 combination of hickory and cherry chunks, respectively. Lay ribs flat on grid (for more exposure to smoke and even cooking) and indirect cook with plate setter (covered with foil, also make foil drip pan to catch drippings...for easier clean up). Bring Egg to 250 degrees and cook/smoke ribs for 1 1/2 hours. Lower Egg to 225 degrees and cook/smoke for another 1 1/2 hours.

Place ribs in 1 or 2 "foil tents" and put back on 225 degree Egg for 1 more hour. Remove ribs and either slice down and sauce with Butch's Spicy Sweet BBQ sauce or just sauce whole racks. Place in uncovered foil pan and return to Egg at about 225 degrees for 15 to 30 minutes, just enough to thicken but not burn sauce on ribs. Don't over sauce ribs and leave sauce off a few ribs for an unabated rib taste treat.