re: Best way to slow cook baby backs?

On my primo I do 225 for 2-2-1 with either pecan, Apple, cherry, or a mix of 2 woods. When I wrap in foil meat side up, I put a touch of liquid in to get it started usually apple juice or apple cider veniger...it will make its own as it steams so don't over fill. The last HR is when you can put your sauce if you want some...like last 30-45 depending how the doneness is on the ribs. The last few times I did it is when I wrapped in foil and for me that was the key to fall off the bone like I like it. Some say that's mush overcooked...it's how I like my ribs tho.