Baby back ribs - 2-2-1 method

Ribs are a tricky thing and the way you make them can ruin them completely or make them heaven in your mouth. Luckily mine were heaven in my mouth. First, I wasn't really feeling up to cooking so this was kept really simple. Second, the kid had been sick all week so we were incredibly tired and Sandy and I were recovering just as much, only slower, than she was.
I decided to use the 2-2-1 method for making ribs. It's pretty simple and genius at the same time.

Using my standard setup I got the Egg up and running. The ribs were prepared with some off the shelf pork rub (I said simple) and once the temp was right they went directly onto the grate bone side down for 2 hours. This is the step were smoke matters, most meats get the majority of the smoky flavor in the first hours of cooking.

Once the two hours were up I made a pan out of foil and filled it with a little bit of water, normally I would have used apple juice but we were out. The ribs go bone side up in the water, this is were the ribs get tenderized. Since I like my ribs to stay on the bone when I bite into them, I lowered the two hours down to 1 hour 45 minutes.

After that step comes the best part. The ribs go back directly on the grate for "crusting". This would be the step were you add sauce, I used Sweet Baby Rays. I start them bone side up and flip them every 15 minutes applying sauce each time. The last 15 minutes I opened the daisy wheel and air vents on the Egg to let it get as hot as it would to create that last bit of crust.

All in all the ribs were awesome. This was simple, easy, and I'm ready to do it again.

I didn't even have time to get a picture of the finished product before Sandy cut into them. Oh well, the point of cooking is eating so dig in!