Thank God I finally had a nice Sunday to pull out the smoker! This is the first smoke for me this year, AND my first ever baby backs! Up to this point I have only done St. Louis style ribs. I used the 2-2-1 method on these suckers and they were AWESOME! Now for some Q!! Here they are! Some delicious Baby Backs! First I hit them with some salt and pepper. Let 'em sit for about while, then on went the mustard and rub! I used meatheads memphis dust recipe. I got the Smoke Vault up to 225 with 3 chunks of Cherry wood for smoke (thanks smokinlicious!) and in they went! First mod to the Smoke Vault...last year I routed my probe wires thru the intake at the bottom. It worked ok, but was a bit of a pain sliding the racks in and out. The probe wires are only so long. After some searching I found this grommet that is supposed to go on the newer model Weber Smokey Mountain cooker. 5 seconds with a hole saw and the grommet popped right in. Moving the racks around was much easier with the probe coming in in the middle instead of the bottom After 1 hour, I basted 'em with a mixture of apple juice, apple cider vinegar, rub, and vegetable oil. I hit them with a sprinkling of rub too. Here is how they looked: After 2 hours, they got basted and rubbed again. Then I foiled them with some margarine, honey and brown sugar: After 2 more hours in the cooker foiled, I pulled 'em out and hit them front and back with a little Sweet Baby Ray's that I thinned out a bit with some apple juice, then back in the cooker for 1 final hour! After 5 hours of cookin, here they are! GORGEOUS Baby Backs! Loved every minute of it! They came out perfect! Just the right amount of chew off the bone, juicy and tender!