re: Smoking Baby Back Ribs

Did three racks of baby backs last Friday--it took right at 4 hours. First 3.5 hours at 225-250, then slightly higher for the last 30 minutes after I added a little sauce. But I do think basting/spraying/mopping with seasoned apple cider vinegar once an hour helps to keep 'em from getting too dry. ETA: yes, you can overcook ribs even at 225--every rack will be a little different. I look for shrinkage around the bones and generally stop cooking before the rack will actually bend in half. At that point, I prefer to wrap in foil & let the carryover heat finish the job.

My SOP is to mix a scant handful of fruitwood chips with lump charcoal. For seasoning on the most recent batch, I rubbed the ribs with a thai satay dry spice mix, and glazed near the end of cooking w/a mix of pepper jelly, fish sauce, a splash of ketchup, and a little red curry paste.