Greetings from a new user in Arizona! I purchased a large green egg one week ago after reading the posts in this forum for several weeks. Had great success with a beer butt chicken but my two attempts at baby back ribs need some improvement. The first time I smoked over a drip pan at about 245 degrees for 3.5 hours. I had done a light rub,pecan chips, and removed the membrane. Flavor was excellent but meat did not pull away from the bone and seemed somewhat tough. The second time I added firebricks below the pan and went 3 hours at about 235 degrees then an hour in foil (similar to Gfw's post) before finishing with sauce for 30 minutes. Still tougher than I like and not separating from the bone. Any suggestions on increasing tenderness?