Baby backs.
Rub: brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, pinch of cayenne. Coat both sides, let it sit while the smoker comes up.
Smoke 250° with the lid shut. Don’t peek every five minutes.
About 2.5–3 hours till they bend and the bark looks wet-red, not dry.
Sauce the last 30 minutes. One thin coat, let it set, then another if you want shine.
Pull when the bone just starts to peek and the rack flexes without snapping.
Rest 15–20 minutes tented. Cut, eat, don’t explain it.
Enjoy 👍