This weekend I spent some time cooking ribs and chicken wings on my outdoor kitchen. I have been tweaking my rib recipe, and I think they are finally perfect, so I thought I'd share my technique. I cooked the ribs for almost 7 hours total, mostly on indirect heat using my Big Green Egg.  I started with three slabs of baby back ribs, and cut them in half.  I seasoned them with montreal steak seasoning, and then a simple mesquite rub.  My goal was to keep these from being too spicy.  I have children that always complain if I make spicy BBQ! So these needed to be a crowd pleaser.  I started the grill early in the day at a low temperature, about 275 degrees.  I put the ribs on a rib rack, just above a drip pan with 2 cans of beer.  I tented the ribs with foil to keep the moisture very close to the ribs.  Since I was planning a long slow cook, drying-out was a concern.  About every hour or two, I would pour more beer on the ribs. This would keep them moist, and refill the drip pan.  At about the 6 hour mark I wrapped the ribs in foil and waited for my guests to arrive.  I lowered the heat to just above 200 and waited until my guests showed up. As soon as my friends came over, I unwrapped the ribs, moved them to direct heat (about 300 degrees) and COVERED the ribs with Sweet Baby Ray's sauce.  I let them sit on the grill for about 20-30 minutes covered in sauce.  They were absolutely perfect when they came off the grill.  Sweet, sticky, and fall-off-the-bone tender. Most recipes I have tried for baby back ribs call for 350 degrees and 3 hours.  Every time I tried that approach, I always felt they meat could be more tender and flavorful. So I have been gradually bumping up the cooking time, and bumping down the heat.  This technique absolutely works.  I think the tenting and moisture just under the ribs are the key... so I'm sharing.  I personally can't stand when people sit on great recipes. BBQ is about sharing and enjoying food with friends. I guess that is why we like building outdoor kitchens!  I surely couldn't eat all the ribs I made myself, and they don't keep very well, so share! And of course, some friendly competition among friends is a perfect excuse to get together and enjoy... more ribs!