Ribs -BGE

Remove membrane from bone side, spread mustard and then rub seasoning allover ribs and place in bag for several hours or overnight. Preheat Big Green Egg to 250°(?) with plate setter. Place ribs on roasting V rack, meat-side up and place rack on plate setter. Slow-smoke ribs for 3 hours. Brush ribs with bbq sauce and continue cooking for approximately 1 hour more.