Had my smoker for three weeks now. Have done a brisket that came out tender but I did not care for the flavor, two racks of St. Louis ribs that were both top notch, a boneless Boston Butt that was a taste of heaven. This weekend I have a 9 pound rack of baby backs and I am looking for prep, rub, smoke times and temp for them. I have found the advise on this forum to be top notch so I figured I would ask again. Thanks for any input guy.