On Sunday I prepped two racks of baby back ribs for my maiden voyage of smoking with a weber kettle. I have always used a gas smoker until this point and would say I was very pleased with how easy it was to maintain my temp using charcoal and hickory chunks. I also used the "smokenator", which is a neat gadget but not sure if it is entirely needed with some practice. They went at 250 degrees for 2 1/2 hours. Wrapped 1 hour then out of the foil and back on the grill for another hour. I tried the bend test to see when they were ready. After eating rack 1, we put the second in the oven for about 30 mins. The second rack was a little more tender. I was not looking for a "fall off the bone rib". Will keep trying to make them better in the future.