Baby back ribs were on sale at my local grocery this week so I picked up a few packs. Threw a rack on the pit at around 300 for a little over an hour while throwing in some cherry wood chips every twenty minutes (couldn't find cherry wood chunks anywhere.) Then covered in foil after opening a can of peaches and draining the juice on them. Placed them back in at 250 for about 1 1/2 hours. Finally removed them from the foil and finished them at 200 for another hour or so while throwing cherry chips in again every twenty minutes. Turned out great. Easily the best ribs I ever had.
Ribs cut down to the bone because I still use the old fashioned way to check if it's done, you know, cut it open and see if it's done