I have grilled for 20 years. As I live in California - I grill 3-4 times per week. I just got a new grill with a smoker and I am trying to smoke Baby Back ribs tomorrow. I am trying to modify the 3-2-1 Spare Ribs recipe for Baby Backs and the current plan is for 2-1-1 with the lighter Baby Backs. I am using Jack Daniel's Oak Chips for the smoke on a DCS gass grill. I am going to try to keep the heat at 210-220 degrees. I will splash a bit of Apple Cider on the ribs during the second (or foiled) phase. I have been warned by Chad to check the ribs during the foil phase after 30 minutes to ensure they are not over done. Any and all other tips will be appreciated as I want to get my wife hooked on smoking. She loves my grilling and rotisserie recipes. I lived in Austin for 5 years and prefer smoked meat. With your help I can win her over to the thin blue smoke! PS I will bribe y'all with my grilled Tri-tip recipe for any help I can get on my first effort at smoked meat! Thanks in adavnce!!!