Smoked a few racks of baby backs today on my new MF propane smoker. Used Jeff's 2-2-1 method and they came out perfect. They were fall off the bone tender and had that nice pink smoke "ring" in the meat. I used hickory chips and chunks. I did have a small flare up with the wood but managed to tame the flame with a squirt of water from the bottle I have on hand with my grill. Once the flame was out I pulled the chip pan out and covered the chips with foil and poked a few holes in it and that took care of the flame problem. I managed to keep a fairly constant temperature at around 225 degrees. I'd have to say they were the best I've ever made and this was just the first batch on the new smoker so I am quite happy.
