Smoked my first baby backs this weekend. Used my Charbroil silver with water pans across bottom to act as a heat baffle. Rub on overnight then i smoked at 225 - 245 for about 5 hours. I mainly used oak, cherry and maple wood for fuel with some hardwood lump as well. i found the temp of the meat went up very fast and was at 185 in 3 hours. I have read to smoke for 5 so i did so anyway. after i took them off i wrapped in foil. one with sauce one i left dry. They sat in a cooler with towels and hot baked potatoes while i smoked some pork loin i cut into 1-2 " slices. It wasnt tenderloin so i assume that is the whole loin? anyway the ribs werent juicy but not dry. taste was great. they were gone in no time. Next time I think i would try lower heat (200-225)
One other major detail was the weather. It was very windy and heavy rain with beautiful sunny breaks. the air pressure was very high as my smoke just lingered around the yard. Very hard to get fire up to temp. Lots of work to maintain temp but nothing like my first cook ever of a 9 lb pork butt for 18 hrs . that was a bit of patience!!
Next weekend i think i will try a brisket