Here's a Q-View of the Baby Backs and Tenderloin I did today. Both came out juicy and awesome. Hit both with Gates BBQ rub - I'm now out after 3 weeks of smoking, and looking for rub options. Smoked with Cherry wood. Pulled the Tenderloin at 142 degrees and let rest in the cooler until the ribs were done and had rested as well. Did the ribs with a modified 3-2-1. Hit 'em the first round for 2 hrs 15 min, then wrapped and braised for 1hr 30 min with a little Apple juice, then unwrapped and finished for about an hour. All cooking done between 210 - 225 degrees. Here's the Q-View: Tenderloin: Ribs: I don't eat ribs, so I can't comment on them, but the GF said they were pretty good. I can speak on the Tenderloin, and it was really tasty. On to the next experiment - Fatties next weekend!