Yesterday we made two loaves of bread on the egg and then let the temperature drop a bit and put on ribs. I coated them first with a dry rub and some mustard and then cooked them indirect at 300° for an hour and a half before adding some sweet potatoes to the foil on the plate setter. The ribs were done in three hours; actually the thermapen wavered between 199 and 207. Then I brushed them with some ready-made barbecue sauce while they were resting. They were out of this world; I was afraid they would be dry but they weren't at all. My son said they were the best ribs he's ever tasted. I asked if he was tempted to get an egg himself, but he said no, he could just come over and use ours!
Thanks, everyone, for the tips and guidance!