Ribs are extremely simple. Use your favorite dry rub and set it at 275. I like to lay them flat but you don't want to fill it up to where there isn't any ciculation betweeen the shelves. If you have alot of them to do there is a new rib rack thats available from cookshack. Baby backs will ussually take 2 1/2- 3 hrs and spares about 4 hrs. I have tried lower temps but the best results are at 275. To me the rub should be a sugar based rub for ribs and I never season any longer then 30 minuetes before cooking. If you do season overnite you will tast a distinctive differance. To me they get like a bologna taste to them if you do. I like to glaze them the last 10 minutes or so before i take them off. It makes the sauce really stick to the ribs.