hmmmm baby backs. That reminds me of something I learn from my cousin who is a competitor. He visited me from Arizona and entered into the pigs and peaches in Kennesaw. When he was preparing his meat I noticed he used chicken thighs and pork spareribs. When I asked why he wasnt using chicken breast and baby backs he laughed and said only amateurs used those. Breast are too dry and I think baby backs are too he said, not enough fat to keep it moist. I just found that interesting thats all.
Will agree on breasts, unless you brine! Thighs are ****ing awesome smoked, but do take a while - low/slow! But, I have never smoked babybacks that were dry!