I was in the mood for some ribs so I searched the freezer and found a half rack of baby back pork ribs. Since I was cooking for one tonight I pulled them out and licked my lips in anticipation. A couple of hours of thawing later I decided to try the mustard rub technique I had been reading about. As you can see I covered them heavily with cheap yellow mustard and a generous twist of black pepper. The egg was fired up using lump and a hefty chunk or two of oak added for that all important smoky flavor.

I placed the half rack on the grill. I set the Egg up for an indirect cook using two upright fire bricks on the lower rack and an aluminum drip pan between the meat and the fire sitting on top of another brick laying flat on the bottom grill. I threw the cold rib rack on the fire before the Egg had come up to temperature as it was smoking quite nicely and I wanted maximum smoke absorption.