I do my share of smoking. But I was wondering on baby backs, after the first 2 hours of smoking, why not the oven? If the ribs are sealed in foil, the smoker couldn't give you any more smoke for the next 2 hours. You have to remove them from the smoker anyway to foil. Then you could use less of whatever fuel you are using and you wouldn't have to watch it. Then the last hour you could slather the sauce and go. Any thoughts?