Answer #1. No...check this link. http://www.smokingmeatforums.com/for...pork+back+ribs
Be sure to read the "WHOLE" post.
Answer #2. The prefferred method is 2-2-1 with Baby Backs as they are smaller, I believe. If you go 230°, then you might want to try 1.5-1.5-1 as that is 5° over the low / slow 225°. But the standard is 2-2-1 so you can play with the time to see what suits you better. Check for pull back, doneness, use a thermo to probe but don't hit the bone. Play with it & have fun. Good luck.
None of the questions that you ever ask here are dumb. You are just un-informed until you become informed.