Made these over the labor day weekend a few weeks back.
Thought they came out pretty well.
I didn't take pics of the setup, but I used my small webber kettle (18.5") set up to smoke with a foiled brick in the middle.
I used a minion/snake method with some Kingsford lump with some cherry wood chunks. Also had a water pan set up. I kept the temp anywhere from 230 to 280 throughout, but averaged closer to 260 F.
I typically make whole spares, but got the baby backs a while back when HEB had a pretty decent sale on them.
Here they are prepped. Just used a simple rub of paprika, brown sugar, salt, pepper, garlic, onion and a bit of cayenne.
Thought they loooked pretty tasty even then
Here they are right ouf the weber - Did about 3 hours unfoiled; then foiled for about 30 minutes with a little spritz of sauce in there. Followed by about 30 minutes unfoiled to finish it up. They passed the bend test:
Also made some Mac & Cheese:
And here's the money shot with some fruits in the back for effect:
All in all, thought they were really good.
Kept it pretty simple and that always seems to work.