...I do not remember the last time I cooked Baby Backs!

Looks like you remember how.  I have switched back to them lately. They come from Costco with the membrane already removed.  MMMn!

Figured I would do the Fast Eddy method of 3 hours @ 275° and see where we are at. 1 hour in so far!

I do the Fast Eddy method as well.
If I'm not mistaken, I think it's 4 hours at 275.

Not for the way I like them to come out.  Maybe for for Spares, but not BB!

Anymore the only ribs we eat. Sad thing we have burnt ourselves out to most smoked, bbq etc.
Every 2 months or so we will grab some baby backs and do them up. They hit the spot but they are not on the regular menu by any means.
They do in fact look good, enjoy.

Not for the way I like them to come out.  Maybe for for Spares, but not BB!

I'm in the 3-3.5 hour range depending how they are at 3 hours.  It has got to the point where I don't even open the grill until they have been on for 3 hours.

No sauce?

They are wafting in 200° Memphis Pro Smoke as we wait for the meatloaf to finish!  I still got it Baby!  I cut the last misshapen bone off the right end to make sure they are not poisonous and it was fine!

Kraft Original, best BBQ sauce made!

No sauce?

Look good.  How long did it take ?

Did Fast Eddy paint them at the end or before?

See Baby Back Ribs the Fat Eddy Way for the re-post from PH.

I turned the Memphis to 200° at about 2 3/4 hours.  They were on 200° for about an other 1/2 hour for saucing.

Look good.  How long did it take ?

I do not know if he even sauced.

Did Fast Eddy paint them at the end or before?

7.5 hours on the DB. Started at 170, spritzed with ACV every 30 minutes. Added the Heinz KC Sweet and Smoky at the 6 hour mark and then again at the 7 hour mark. Finishing temp went to 250 at the 6.5 hour mark. Very good