My local QFC has had baby backs on BOGO or heavily discounted recently. Been smoking a few racks myself. Doing the Meat Church recipe of 2-2.5 hours uncovered at 250*, the wrapping face down in butter pats, honey/maple syrup and BBQ sauce for another 2 hours at 250* I think, something like that or until the meat starts pulling away from the rib ends. Then glazed again and left to set up for another hour in the smoker. No cut sections, but the perfect tenderness and flavor is incredible.
