Doing baby backs using 2-1-1 - I HOPE!

Put brown sugar and rub last night, on the MAK at 250. Took 20 min to get to temp. Of course it's 30 with 15mph wind. Feels like 24.

 Bone side down, will foil in a pan at 2 hr and will put a cup of apple juice in the bottom.

Any suggestions? This is my second attempt at ribs. First batch were a little over done according to the taste Queen.

Everyone seems to have their preferred method. For me, I typically run my MAK at 210° the entire cook. I do not wrap the ribs. I cook on the upper grate (assuming I am not cooking more than 3 racks). I start spritzing at the 2 hour mark with 50/50 ACV/Apple Juice.  I spritz every 30-45 mins til done. Sometimes I glaze the last hour, sometimes I don’t. Baby backs usually take about 5 hours, and St Louis about 6-6.5.  They always turn out perfect for us.

275 degrees for 3-3.5 hours...no extra work or supplies or cleaning

So, the ribs decide when it's time to eat. 2 hrs @245. (Set for 250) then foil in pan with a cup or so of apple juice. Plan was 1 hr then remove and finish for 1 hr on racks. Not so much. They were bend ready and temp showed 195 or so.  Pulled, very lightly sauced in pan, back in the pit while the table was set, and whoa!!! Were they good. Best so far.

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YUM!!!

Nicely done!

Find the cooking method that works for you and go for it. Nicely done 

Looks great.

Wonderful. I could live off those all week. Great ribs!

Mmm ... Mmm ... Good.  Nicely done!

 Good for you! Looks good..If you are new at cooking ribs keep notes. There are variables such as rack weight, cook temp and duration, and seasonings..How to determine doneness is an other - that varies according to taste. Side/spares or back ribs...

Thanks all for the good words.

They were tender not quit fall off the bone with a bit of a bite. Those in the pic were the leftovers. Couldn't get a pic of the finished product, I was attacked coming in the door
Add everyone's favorite "Moms" potato salad and we all had to put on the expanding pants

Lucky kids, looks very tasty