Have you tried the 3-2-1 method on baby backs, LS? Dry rub and smoke them for three hours at 225, then wrap them in either butcher paper or foil and cook for another two hours. Then remove from the wrap and smoke for an additional one hour in which you can either keep them dry or add your favorite sauce. They come out tender as can be and moist. I got rid of my old smoker and got a pellet smoker instead and love the control over temperature. It also has two digital meat probes so you can do briskets and butts to specific temperature for the stages.