I decided to try my luck with Baby Backs. Went to Matador Meats in Plano, Tx (if you are in the area, I recommend them. Gave them a good coating of John Henry's Sugar Maple rub, and let them sit overnight.
Then I fired up the BGE and settled the dome at 250. Using Royal Oak, and Hickory chunks.
Cooked them foil-free for three hours, foiled for two, and then open again for the last hour.
These ribs from Matador have more meat than some pork chop I've seen. However, the end result was very good. Good, smoky flavor and moist and tender. Very pleased with the outcome.
Deep In The Heart of Texas...A State of Mine....