Two racks of baby back ribs.  Used Emerils rib rub, cooked about 5 hours at 275 with lots of help from Laura since I was on the road for work.  Used Dreadnaught's recipe which was really good.  I used Sticky Fingers Memphis sauce to coat at the end.  Next time I would use even more as you can't overdue it there.  The honey really did seem to help with the glaze and Laura said that she is more of a fan of the dry rub then the wet sauce at the end.  Meat wasn't fall off the bone, but the grill did stop mid way through because of lack of charcoal.  That probably didn't help.  With 2 racks though, I think we'll be eating ribs for awhile. 

Next time- more sauce at the end, better eye on the grill, use apple juice in the drip pan to help moisten.

Day 1, Cook 1 on the Big Green Egg...

As recommended by the Naked Whiz I went with the Spathcock Chicken for the first meal on the Big Green Egg.  Prepared with only a small amount of Montreal Steak Seasoning and a 5 pound bird.  Cooked at 375 for one hour, direct cook.  Turned out great, skin was pretty crispy and the meat was extremely moist.  I only seasoned about 30 minutes before putting the chicken on the grill.  The weekend will bring baby back ribs and then a couple Boston butts for David's birthday! 

Changes I would make would only be to adjust seasoning to see what other flavors could be added.