Need advice on rib smoke.

That"s a lot of questions. Never had them but I bet they use baby backs. And they probably have never seen smoke. Did you take the 5 day smoking course on here? Search threads on how others do it and try and find what works for you.  But don't ever boil first that's a no no. 

Don't boil! Just put your favorite pork rub or seasoning on them, first take off the membrane on the bottom of the ribs. You can wrap them in plastic (saran wrap) overnight like this or just put them on the smoker. First off if you haven't seasoned your smoker I would do this first. Now for the cook, many people use the 3-2-1 method for spareribs and 2-2-1 for baby backs. Spareribs preheat your smoker to 225 degrees, smoke for 3 hours adding your favorite wood, next wrap the ribs up in foil and use a little apple cider or whatever your mopping with on the ribs and in the foil, finally unwrap and put back on the smoker for 1 hour or until done, you can put some sauce on now if you like, works very well for me. Good luck on the smoke and take some pics if you can.

OK...Texas Roadhouse uses Combi-Steam/Roast ovens to cook their ribs most of the way then Crisp them up on the Grill adding Sauce at the end and let it Caramelize...You can get pretty close with the following...Smoke, your Baby Back Ribs at 225*F, with Hickory or Apple, for 2 hours with your Favorite Rub or one I can provide...Next Place the Ribs On a sheet of Hvy Duty Foil and add 1/4 cup of Apple Juice or my Foiling Juice, recommended , and seal them tight then back in the Smoker again at 225*, No Smoke, for 2 hour...Lastly carefully unwrap the ribs taking care to save the foiling juices. Place the Ribs back in the Smoker at 225*F, with Smoke if you like but not necessary, and cook an additional 1 hour, basting periodically with the reserved Foiling Juices...If they are still not Crispy enough on the outside a Quick turn under the Broiler will get you there but watch them Very Closely they have some sugar on them and can Burn Easily...You can add a Tangy Sauce if you wish but you may like them just the way they are. Here is the Foiling Juice link, just in case, these will be a little Sweeter than Texas Roadhouse but very good...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

This thread has my Mild Rub that can be spiced as you wish with Cayenne or Chipotle Powder.

http://www.smokingmeatforums.com/t/115699/baby-backs-yesterday-fatties-today-with-q-view#post_746051

Taht is sound advice. Go with JJ's method and you'll WOW the Wife...

Here's a good tutorial on how to smoke ribs

http://www.smokingmeatforums.com/a/smoking-ribs

I say run with the tuturial that Raptor gave you. Thats the way we do them in Fla. 

Proof's in the Smiles and Sticky Fingers...Congrats, good lookin Rack o' Ribs and a pretty young lady! I have Three ...JJ