Was just discussing this with my coworker who does a metric crap-ton of Bbq competitions (I've posted pics of his smoker and preps in the past).
He suggests the following for a green egg application - all of the following is predicated on the fact that a green egg is more like a convection oven.
1. Prep ribs - Remove silver skin, apply rub (Example of his for compeition: brown sugar, paprika, cumin, black pepper, salt, onion powder, onion salt, garlic powder, add spices per your taste). If you want to go cheap and quick, he says McCormicks chili powder can be used as an impromptu rub as it it has a majority of the above already included.
2. Let rub sit overnight
3. Ensure ribs are at room temp, at least 30 mins before hitting smoker
4. 250 degrees for 2-2.5 hrs for 1 rack, bone down, add 45 mins per additional rack, but need to add time for thick cuts. Using thin cuts, that should get it to 185-190 degrees. Serving temp at the end should be around 210 degrees - this is your optimal internal temp, anything above will dry the meat.
5. Spray very liberally with Apple juice mixture (Apple juice, Sprite/Clear soda & Worchestershire sauce .... to taste) every hour.
6. Regardless of how many racks, check rack(s) every 2 hrs by picking up with tongs and checking for them to get soft / droop. Once they start drooping, you're almost done
7. At the 210 degree optimal serving temp (around the 2.5 mark), wrap them, sauce them if you want, and put back on for 20 mins.
At this point, the conversation ends because he drank too much and became incoherent; I will also add that I assume no responsibility for any jacked up ribs based on his drunken advice
