Need help with cooking some baby backs

Pull membrane from the back using a paper towel.
I like to use steens as a binder then apply your rub. Like meat church holy gospel and top that with honey powder.
Smoke at 225-250 until tender . I use pecan or cherry wood for smoke.
When ribs are tender glaze with your favorite sauce. I use a combo of blues hog champions blend and Tennessee red. Smoke for another 30 minutes to let sauce set.

I like to cheat and boil them in apple juice about an hour. Rub them down and finish on the grill to crisp them up.

That said, we just started playing around with frying ribs and they are the bomb. Literally season them, roll in flour and fry @ 350 degrees for 12 minutes.

Pull membrane off. Rub with mustard then apply rub such as meat church holy gospel.
Grill on low at about 225 for about 2hrs spritz with apple juice every 30mins. Pull off after two hours and wrap with foil and add a lil apple juice to wrap and cook for about 2hrs then remove from foil and grill for another 1hr without foil leave dry or apply sauce or both on two different racks.
You might not win with this but they will be good.

Ohh they will be good and and more than just edible.
I have competed with podnuhs and family members and when you try to compete then it really gets picky on what a winning rib is ( smoke ring, tender but not fall off the bone tender and a good bark)
The presentation with a good flavor is hard to do I shoot for flavor and tenderness over presentation and foil ensures tenderness.
Too many cooking shows has everyone thinking they Bobby flay now days

Remove membrane and apply rub

3 hours @ 250 or until bones poke through (spritz with whatever you want every two beers once the bark sets to avoid burning)

sprinkle a dip can of brown sugar and 3 tables spoons of butter into foil, wrap meat side down

Remove from foil after 1 hour, glaze ribs and put back on grill for 15 minutes

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Fried ribs are amazing

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I was skeptical myself, until I tried my first one. I was cooking them a week later.

Big Mike’s in Denham Springs serves the best fried ribs. Inspired me to try at home and they are great and easy to cook.

Remove membranes, coat in mustard and apply rub. 225 oven, grill or both it's all good.

I’m getting downvotes but sous vide ribs finished on the grill are phenomenal.

Serious eats article - try it

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sprinkle a dip can of brown sugar

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This is the greatest unit of measurement I’ve seen in a long time. I will definitely be using this going forward.

As for the thread:

Remove membrane
Coat with mustard and then rub
Smoke at 225 for 3 hours
Every 30/45 mins spritz or mop the ribs with a mixture of apple cider vinegar and rub.
After 3 hours, Put a little Butter, apple cider vinegar, and rub and honey on foil
Place ribs meat side down onto the foil and wrap
Put back on smoker for 2 hours
After 2 hours, remove ribs from foil pouch, slather on some bbq sauce, let go for another hour. (You don’t have to use bbq sauce here if you prefer dry rub bbq)

Best beginner method around.

Almost all smoked meats are better when never wrapped in foil but it requires more babysitting and time. For a beginner there’s nothing wrong with using the Texas crutch.

If you want to try with out wrapping just throw them on the smoker and keep the temp between 225-250 spritzing every 30/45 mins until an instant thermometer says 195 and then wrap them in foil and rest them for 30 mins or so before cutting.

Yes you can finish them in the oven but I find the last hour unwrapped in an oven can easily and quickly dry out the ribs. If anything, use the oven for the 2 hour wrap time and then finish them on a grill or smoker until the internal temp hits 195 or you can see the pullback and slide a bone out.

Have fun. Post some pics when you’re done.