Mark G chimed in with a simple suggestion that I followed: 1st hour at 250, next two hours at 300-325, and do 'em direct for another 15 minutes or so with the sauce. I did everything except the direct, just pulled them off and sauced them and they got nice and glazed with a good chew quotient after 10-15 minutes.
My set-up for 8.5 lbs. of babybacks:
Removed firering and placed plate setter feet up on top of firebox.
(used equal parts hickory and apple plus some J.Daniels Oak chips).
put a foil-covered drip pan inside the setter and placed the grill extender (smaller rack down)on top of the pan and setter legs, and put 4-6 8" slabs of ribs in there between the lower and top grids. Loaded the rest of the ribs on an upright rib-rack that sat on the upper grid. Ribs had a 24hour coating of JJ's rub. Did not put water in the drip pan, nor did I spray the ribs with apple juice. CAME OUT AWESOME, and everyone loved the KC Struttin' Sauce I made from the Smoke 'n Spice cookbook (again!). Brought what few leftover ribbies I had to work today, and nuked them for about 45 seconds, and folks came flocking into the break room to get a better whiff. Life is good!!
p.s. Hope everyone had a great Easter weekend. Back to reality!