I have a Pit Boss pellet smoker. We do a dry rub, cook for 3 hours at 220. They also get sprayed with apple juice during the 3 hours. They then come off and we coat them in maple syrup, wrap in butcher paper and cook another hour. Then off with the butcher paper and then some bbq sauce. Temperature is done by probe.
I have found the baby back ribs don't have enough fat on them and will cook and dry out so we only use the pork spare ribs.