baby back ribs on ECB: upper or lower grate?

I went ahead and did them on the upper grate, with a full water pan.  The neighbors had their laundry out on the line, so I had to drag it out to the parking lot. After about 2-1/2 hours of sakura cherry smoke, I dragged it back up to my door, wrapped them, and used my 1500W electric burner.  For the last unwrapped hour, I did a butane/lump charcoal mix.

I worked hard on that bark, and it paid off.  I basted it with a mix of wafu (Japanese) dressing, soy sauce, and a spoonful of rub.


The wife said she'd eat ribs if they didn't have bones (we live in Japan, and she's Japanese, so I gave it a shot).  I overcooked them a bit so I could pull the bones right off.  We ate them donburi-style, served over rice.  Sorry I don't have pics of that atrocity.

The next day, I had some leftovers, so I thought I'd make a proper McRib.