First loin backs

Don't forget Smokin's toothpick test. That way you'll know when they're done. If a toothpick slides through the meat like butter, they're done. If not, smoke them some more. Use time as a rough guide then the toothpick test to determine when they're ready.

For baby backs at 250* weighing around 2 lbs or so, start checking them at 3.5 hrs. and every 20-25 minutes or so. You'll get them out when they're ready to pull off the bone. At 225*, you can start checking them a little later. Loin back will take longer. St. Louis ribs start checking at 5 hrs. You'll be amazed how the toothpick will tell you what you want to know.

Pags makes a good point of knowing the weight of the LBs. I personally love to cook these at 250*. I like to find the largest package, make sure there is nice fat showing. Limited amount of trimming after removing the membrane.

I will open at the 3hr mark, toothpick test, and see whats happening. 45min more should get ya about where you need to be. Heck, there is a lot of folks that like fall off the bone, but I'm with you on the ribs needing some bite to them.