I just put my first attempt at baby back ribs on the egg. It's a "Farmland" 3 slab pack from Costco...which I applied American Test Kitchen rub to last night. I also cut each slab in half, because I didn't think there was any way they'd all fit a LBGE. So, I've got 6 half slabs standing in a rib rack over a drip pan (on the plate setter) in which I put some apple juice and water.
My wife would really prefer these be "fall off the bone" style. Will doing a 3-1-1 at about 250F do that?
Some googling found a site suggesting 3-2 (the 2 being 2 hours of foiled cooking with sauce). http://necessaryindulgences.com/2010/04/baby-back-ribs/