WOW!!! those look good. I did my first baby backs Saturday and the turned out excellent. The wife and I sampled a 1/2 rack before I threw them on the grill and moped them down with sauce. She said they were the best rib's she ever had. We got them on sale a Martens and even offered to go back and get some for the frezzer before the sale ended. Now thats a good woman!!!!. I did do 2 pork shoulders and a chicken before I tryed the ribs and they turned out good but the ribs turned out the best so far.
A friend of mine thats a chef will cook ribs most the way done, then takes them out and wraps then tightly in plastic wrap and then seals them in foil and back on the grill. When they are done they are so tender. I thought the plastic wrap would melt but it doesn't.
Did you use the 2-2-1 method? I am looking into doing my first rib smoke this weekend and have the exact same kind of ribs. Yours look good and not over done. Just wanted to get an idea of the times you used to cook, I know I will have to still keep an eye on them, but want a good base point of what to expect.