I'm in the UK right now and bought a BGE. I've got to do two pork butts, a brisket, 4 or 5 sets of ribs, and two chickens for a party on Monday. I did a trial run of ribs on Sunday. When I opened the ribs I got from the butcher I see that they like to take that slab of meat off the outside of the ribs. I should have payed more attention to detail. A couple of my wife's family tried it and thought it was good. I thought it was crap. So, with no real test run I'm diving in. I placed an order with a different butcher and he's supposed to leave the meat on the bones.(fingers crossed). That's coming today and I think I'll start with the butts tomorrow. Seems no one has tried it done this way. All are looking forward to it. No pressure seeing that I mostly use a MES at home. Oh yes, my temps. were at 290*. Had the vents pretty much closed. Any help/tips for a large BGE would be appreciated.