Funny you should ask since I'm doing baby backs tomorrow in my MES 30 Gen 1. I never tasted Famous Dave's but I have eaten Dickey's BBQ Pit and the old Tony Roma's. I and my wife feel mine are much better. Thanks to this forum and to Jeff Phillips, I use the 3-2-1 or 2-2-1 cooking method. 2-3 hours unfoiled, 2 hours foiled with foil juice inside, then .5-1 hour unfoiled when I brush on a finishing sauce. I don't want my ribs falling off the bone. I want them to bend and to have little tug when I pull the meat off with my teeth.
I'm going to apply a rub from a recipe in a Steven Raichlen cookbook, create my own foil juice, and then use a commercial BBQ sauce at the end. I'm going to smoke over hickory wood pellets at around 225-235°, probably 235. I like my ribs to have a wet look and not heavy bark, although the bark will be there. I use the AMNPS which is great since it never oversmokes meat but serves to have the smoke enhance the flavor.
daRickta, You have a sound plan. Please share a picture of your finished product when you are finished. Prying eyes you know. Jted