We caught baby backs on sale a couple of weeks ago and I grilled three slabs. I have a small smoker, but was too lazy to fire it. I rubbed the top side with St Louis Mesquite, and cooked the ribs, membrane down. I used a med sized foil pan for water with garlic, apple, onion, and lemon, all quartered, and a small foil pan for soaked wood chips. I fired the large Coleman propane grill up to high with the lid closed. At 500 degrees, I placed the ribs at both ends of the grill and turned those burners out. The water and chips went on the center burner, and that burner was used to adjust the heat. I have installed a thermometer on my lid. A small amount of apple juice was sprayed on the rids toward their finish. They came off very good. We had one of the smoked slabs left over in the fridge, so I put it into a long vac bag and sealed it for the freezer. I noticed some moisture in the bag as the sealer worked. Good luck.
