My quest for the perfect baby back rib may finally have come to an end. I do not believe that you can completely cook a rack of baby backs @ 200 degrees. Even if you cook them for over 4 hours.[p]My belief is that you must raise temps to about 300 degrees cook out the fat which makes the ribs more tender. The bad thing about cooking at 300 degrees is that the ribs will cook too quickly and you will not get the deep smoke flavor that is desired.[p]So after several attempts, I smoked 2 racks of baby backs on a rib rack in my egg @ 200 degrees for four hours. Then, I cut the racks in half, placed them in foil, and cooked them at 300 degrees for another hour. They were close to perfect! Big deep smoke rings, very juicy, and to my delight, the meat came off the bone as soon as I took a bite. Awesome!!![p]I did prepare them with a prepared mustard rub follwed by a good dry rub. The ribs looked beautiful, smelled great, and were absolutely delicious.[p]I would like to here from my fellow eggheads on their success stories on baby backs.[p]Please keep in mind that on previous attempts,i smoked the ribs for the same amount of time at 200 degrees and the ribs were not tender, and the thicker side was not completely cooked; even after 4 hours!