I'm still reeling from the news about Bill, and was hesitant to post anything about BBQ. Then I thought that Bill would want us to get on with the Q talk.[p]I am cooking babybacks tonight. I have done them once, just after getting my egg, but have been doing spare ribs since then. Thus my knowledge on producing the best, most tender babybacks, is extremely limited! I was thinking of going with Cat's method of dome temp 250, direct in a rib rack, but am open to suggestions here. [p]How do y'all get the most tender, moist babybacks? Indirect? Direct? Temps? Times?[p]Thanks in advance.