Here's a photo of our country-style ribs from last fall's pigs being cooked on the egg. Ribs are easy, you just need a lot of time. Lightly coat with mustard (any kind), then a spicy (not salty) rub. One to 2 hours as an indirect cook at 250f (until they form a crust), then wrapped in foil with some beer for an hour, then 1 hour sauced every 15 minutes to glaze them. Sorry, no finished photos this time. Fed a crowd that day and had other duties besides minding the meat to take care of. For more information about the Big Green Egg go to http://www.biggreenegg.com/
