Hi Folks! I stumbled across this forum while searching for rib rubs and wood combinations. I've smoked enough over the years to have worn out a couple of Brinkman water smokers. Nine years ago I ran across a close out deal on an Oklahoma Joe smoker with firebox and tall stack. I'll never use anything else. I lived in Kansas City a number of years, and even worked for a spice company there who made proprietary rubs as well as rubs for owners of barbecue restaurants with their own label. I learned a lot there about spices and rubs! One of the things I always worked on was how to smoke baby backs at low temperature with hickory wood, cause that's my favorite flavor. Like lots of other folks, The ribs would fall off the bone (dry, no sauce, thanks) but the hickory smoke flavor would usually be too strong, and sometimes even harsh and overpowering. One old timer from Kansas City told me how he did it. Prepare the backs (definitely remove that membrane) and rub them down and let them sit for about half an hour. (I never use marinades) Then, wrap them in heavy duty plastic wrap, like Saran. It'll take several layers of this to keep it from melting through. When the temperature stabilizes at about 265 to 270, put the ribs in the smoker and cook them until about half done or maybe a tad better. Then take them out, remove the plastic wrap, and put them back in the smoker. Set your box for heavy smoke (soak the hickory) and finish them off til they fall apart. (Cooking them in the plastic wrap makes them tender, and if you leave them in the plastic too long they'll fall apart when you try to handle them). Sometimes, depending on how they look or are cooking, I'll spray them down with apple juice. When you sit down to eat them, the hickory flavor (or mesquite) is just right, never too strong or harsh. The only time I wrap them is with those two woods. Glad I found this place; I hope to pick up a few tips here. Dan PS: Merry Christmas!!