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My favorite so far is to remove the membrane, pat down with paper towels, add a light coating of mustard then add a good coating of rub.....in my case lately it's been DP Dizzy Dust or Swamp Venom, but have used just about anything.....wrap in cellophane and let them sit in the fridge preferably overnight. Get the Egg to the 235-250 range and do the 2-1-2 method.....two hours uncovered, one hour wrapped in foil adding a little apple juice, then two more hours uncovered and maybe add sauce for the last hour or so.
There are many variations to this and most any of them will work great on the Egg. FYI....the longer you cook in foil, the more "fall off the bone" they will be. Some like that and others don't.
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer