So I decided that some baby backs should be the inaugural smoke. Here they are with my basic dry rub - salt, pepper, cayenne pepper, garlic, & other spices - and some olive oil.
Here they are 1 hour in. Man, that BGE will hold a temperature on you!! I had always done my other smokes on my old, trusty Weber kettle & I'd always be tinkering with the vents to keep the temperature relatively steady. I think once I got the temp down from initial startup, I adjusted the vents maybe once at the very end to bring the temps up after unwrapping the racks from foil.
And after 2 hours:
And finally, after foiling them with honey, apple juice, & a little BBQ sauce, here they are after pulling off the fire:
They were mighty tasty. They had a nice smoke ring, but the family snarfed them all up before I could take a picture!!! Monday's project - brisket!