My brother and his family are moving back from Denver and I thought I would make them my baby back ribs. Went to Costco after work and they were all out! So I picked up a couple of packs pork shoulder country style boneless ribs.
Thought I'd coat with a wet rub and leave in the fridge over night. I'd use the dry rub I usually use on my ribs and some apple juice. As far as the smoker goes, I thought I would lay them out with a little space between. Probably have to use both racks of the WSM22 and plan on taking to an internal temp if 170 - 180 on the thickest rib. I've read on SMF that if I take them to 200 or so, they will pull nicely.
My question - As an estimate, will it take the same amount of time to cook as the baby backs? Any comments and suggestions are welcome.
Here's a pic so you can see what I am working with.