Still in first month as an Egghead but just paid Amex so the L Egg is all mine!
I'm planning my first baby backs cook tomorrow. I cooked St. Louis a couple weeks back and they turned out well. I've watched a few videos. Here's my strategy:
Indirect, 250-275*, Dizzy Chicken dry rub 1-2 hours in advance, soaked apple wood smoke, drip pan (liquid? apple juice/beer/water or none?) cook for approximately 3 hours., Apply Bone Suckin' Sauce, tent add a bit of liquid and cook for an additional 30 minutes?
UNDISPUTED NATIONAL CHAMPIONS!