I have been smoking meat on a barrell smoker with a fire box for 20 years. It's the only way I know how to do it. I never put my meat over direct heat, that's why I prefer a fire box. However, this weekend I will be at my folks house for the holiday and they want me to smoke my ribs. Problem is, my dad has a Big Green Egg and I have no idea how to smoke on this thing! Can anyone give me some pointers. Short of putting them on the gril for an hour or so and then moving them to an over at a low temp for a few hours, I have no idea where to begin. I smoke ribs on my smoker for 8-10 hours but I think over direct heat I would have some pretty burned ribs. Thoughts?