I am right at 1 year of Egging, and these are my first time baby back ribs (pork).
Done indirect using a Woo and pizza stone, at 250-75 until the internal was 180. They were foiled for about 10-15 minutes while other preparations were finished.
Didn't use BBQ sauce, instead they were marinated overnight in Dichickos garlic, and then mopped once during the cooking. Not sweet, and a bit spicy.
The bones pulled out clean, and all was tender.
Served with The Spouse's broccoli slaw and green chili beans.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys