Memorial day presented me with a great excuse to do some Q. Baby Backs were the featured item. I trimmed, pulled the silver, rinsed, vinegar bath, rinsed, and then applied olive oil. I let them sit for 20 Min's. Then I applied the rub. It took about 40 Min's for the 18.5" WSM to lock on to temp. I threw two chunks of apple wood into the smoker, and then put the ribs on the top rack meat side down. After 2 hours I flipped the ribs put in two more chunks of apple wood. They were smoked for another 3 hours. Then I rested them for 30 Min's, before they were cut and served. They were juicy, and so tender.