Babybacks aren't difficult. Pull the membrane, apply the rub(s) you like, maintain a verified grate temp of 225º, spritz with something (I use apple juice) starting after hour #2 & every 45 min or so. Start to check for doneness around the 4h 15m mark. In order, the bend test, toothpick and pullback on bones. If not, go another 20 minutes & check again. If you are there (can be 4h30m to 5h or a tad more), either sauce and let it set up for 15 min before pulling or pull, then let the rack rest for a few before cutting. No wrap, no fuss, straight forward process. It works!