I'm new to smf.com but i have been coming here for tips with brisket for quite awhile. I need some pointers with my babyback's now. This is my first time smoking them. I have a vertical charcoal smoker, and some mesquite wood chunks. I've read to use foil and also that some prefer not to. What I'm hoping for is some juicy, tender, flavorful ribs that fall off the bone. Any help is appreciated.