I can’t find the previous thread to add to, so I’ll start a new one.
Was rooting around the freezer this week and stumbled across a nice little rib cap sitting in there. 1.8 lb’er…this week was as good a time as any…
Pulled from the 'frig yesterday afternoon…a little olive oil, salt and pepper. Got the BGE going, added some maple chunks, and seared it for about 3 minutes per side @ 500 or so. Great color (I really need to start taking pics). Pulled from the heat, set up indirect, got the temp down to about 300-325, and finished roasting it to about 125 internal. Before I put it back on the grill I rolled it in some chopped rosemany and thyme to coat. Sidenote—picked up a new remote thermometer/probe this week as I burnt the other one up (again) this week.
Let it sit for about 10 minutes while I finished up Tex’s cognac/cream sauce some green beans with some diced bacon, and some sliced shrooms sauteed in butter…all were served on the side.
I noticed a LOT more juice escaping than usual as the rib cap rested. About 10 minutes later I sliced it into 1.5" slices. A bit rarer than usual (the new thermometer is calibrated a bit differently), no worries at all.
I gotta tell you, this rib cap was easily the richest, most decadent I have had to date. Just melted in your mouth…it was REALLY rich and tender. The only thing that could have increased the richness would have been a seared slab of foie gras on top (hmmm…good idea 
). Tex’s sauce was good, but not really necessary. I’ll make the sauce again, but with something else…the rib cap doesn’t need anything. The charcoal/maple/smoky flavor really works too.
Everything turned out great…pretty tough to mess this thing up.