I'm doing a couple racks of baby backs using using the 2-2-1 method. I'm trying the yellow mustard/rub combo for the first time. The other rack I used olive oil. With one of the racks I plan on trying some brown sugar when I foil it. I'm also going to do a pork loin stuffed with habanero/cheese brats that I took out of the casing. I also added some more habaneros and more cheese. I have no idea what internal temp to take this to. Any input would appreciated. I'm starting the smoker around noon. I'm also going to do some shrimp for lunch. Thank you for all of the hints and tips.