I decided to give the Babybacks another go in the 008 today. Two racks cut in half and in a Weber rib rack on the center shelf. One dusted with Sloppy's RibRub and the other with Spicewines Hen-N-Hog Dust. Set to 235* with Cherry, I let them roll for 5 hours in the rack then foiled for another hour. Another wonderful cook, not perfect but very very good!
Those of you that do a lot of ribs in the 008, do you have any tips or tricks? Like adding Apple juice to the foiled ribs?