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.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys