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Baby backs are no good for the smoker.
Try St. Louis cut spare ribs and you will see the light.
The goal is to get the meat such that you can bite it cleanly off the bone-- not to get it to fall off in an overcooked, texture-less goop.
I use a mix of apple and hickory and smoke a rack for roughly 5-6 hours at ~250. (Spare ribs have more meat so they take more time than baby backs.)
You know it's done when you pick up the rack in the middle with your tongs and for the first time it splits rather than bows.
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