Hi friends, got a new laptop and took me a while to get back going. (Sidebar-Windows Vista is crap!). In any case, I'm going to 321 some Hormel St Louis style ribs (what's that mean?) and from what I have read, I'm thawing them, removing the white membrane from the back of the ribs, putting on my dry rub and smoking them for 2-3 hours until I see some pullback on the bones. Question is, after wrapping them up, why bother smoking? Can I save a little propane and wood by throwing them in the oven at 225 for the next 1-2 hours? If they're wrapped, smoke's not getting in. This may be blasphemy to the purists....but it seems to be logical (Spock). Also, nobody seems to spray/coat/honey the ribs during the first 2 hours, is this correct? Thank you!