Okay, Sunday's the big day. I bought two racks of baby backs (already trimmed) and I'm gonna make my first run at cooking them in the Big Daddy tomorrow. I plan on cooking Rack #1 with just the rub, but Rack #2 is gonna be an experiment. I'll put the rub on both racks in the beginning, but for Rack #2, I am going to try a Orange Marmalade Sriracha glaze. Might take the top of my head off, but I found a recipe that looks scrumptious. 18oz Orange Marmalade 1/3 cup honey (local) 1/3 cup Sriracha sauce 1/3 cup of brown sugar Just thinking about this makes me nervous as a cat on a smoker. My plan is to cook the ribs at about 190 for 2.5 hours and then 30 minutes before they are done, lower the temp to 180 and put three layers of the sauce on them in ten minute intervals. My problem is: how do you know when '30 minutes before they are done' rolls around? It's like giving a total stranger directions and telling him to turn left where the old church used to be. I don't want to chance overcooking the ribs and I don't want my sauce to burn. Any advice would be appreciated.