Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:
2-2-1 has worked great for me. It's more like 2-2- 1/2 hour or long enough to let them firm up a little more then with sauce for the last 20-30 until carmelized. When you foil them put apple juice or another liquid of your preference such as 1/2 apple juice 1/2 apple cider vinegar in the foil which steams them and tenderizes them to the point of fall off the bone. When you take them out and put them back on the grill it's to firm things up a little and get the sauce carmelized. Anyway hope that helps.