GOSM Baby Backs. Any Thoughts??

210-225 for 6 hours or until doneness works great. I did 3 racks like this, almost 6 hours on the dot, no foil, mop after 2 hours, then once an hour.

My new rib check is to pick them up with tongs, about 4-5 bones in. When they bend and just about look like they are going to break, they are done (for me). This gets me a fall off the bone done ness, but yet still some nice tender chew. I can even get a bit mark in the meat without the meat falling off, but easily pull the meat off if I want.

The last rack of BB's I did were not foiled, and they were done in 5 hours. I was smoking at 225° with a full water pan, and I used 3 chunks of cherry wood. So check them at the 5 hour window, to see if they are how you like them done. It;s all good my friend.