It seems like forever that there's been some function on the weekend preventing me from firing up the smoker - but today, I'm at home and commitment-free.
I used my regular method of coating the rack with a dry rub of paprika, turbinado sugar and chili powder. The Big Green Egg was set at 250f. They went on for 3 hours indirect heat (with a drip pan), an hour in foil with 1/2 a Corona to steam, then another 2 hours indirect.
I coated them with Sweet Baby Ray's barbecue sauce, which made them sticky sweet.
