Last year I ran across Chef Andrew Zimmern's recipe for pineapple glazed baby back ribs - Asian fusion flavor, with some experimenting I tweaked it to my liking and smoking them up right now, 60-90 min left. I use a hard lump coal and a short initial smoke with apple or cherry wood, if you add too much smoke or wrong wood it doesn't taste as good.
the wet rub
the glaze slowly reducing
baby back ribs after a night of marinating in the fridge
in the smoker
rearranged the ribs
Now that I've tweaked the recipe to my liking I make double batches of the wet rub and glaze and freeze the other half because its so time consuming. I've tried this also on pork spare ribs and beef ribs