OK...
First off, I bought a different brand of baby backs. 2 racks for $6, completely fresh, not frozen, ever. $1.99/lb.
I applied mustard this time before the rub, and let 'em sit for awhile. Next, the smoker was stabilized at about 225, according to the stock gauge (haven't received my new one yet). Smoked ribs for 2 hours, then foiled for 1 hour. When I went down to un-foil and put some corn in, the smoker temp was up to almost 300! I have no idea how long it had been running that high or why...maybe the wind died down or something. Got the temp back down to about 225 and cooked for another 1 1/2. The ribs were dry and it was like there was a membrane beside the bones that did not cook out. Seemed like a lot of gristle in the meat. Basically inedible...and to top it all off, the corn was not done and had no smoke flavor.
I told the wife, for 6 bucks, I'm going to go back and get another package tomorrow. I'll do the next ones one rack at a time and experiment. The first rack I will do with foil again, but adjust the time. The next rack will be naked, except for some evoo and just a few spices. That one I will cook for 6 hours, no peeking. I WILL figure this out!!!!
whew.....