I am going to use the 3-2-1 method.
Rub baby backs with a rub of salt, pepper, shichimi togarashi.
3 hours uncovered in the smoker.
Wrap in tin foil with miso butter and apple cider vinegar.
2 hours in smoker.
unwrap for one hour and baste with Bachans Japanese BBQ sauce.
Serve with sushi rice, and charred veggies.
I am not sure what temps I am going to use yet.