The baby back ribs were prepared two ways. One rack with my usual rub and smoked dry. The other two racks I tried the pineapple marinade rib recipe from Big Bob Gibson's BBQ book.
I set the pit to 225F and used a 50/50 mix of apple and hickory BBQrs Delight pellets. The ribs were cooked for 2.5 hours, and then two were drenched in marinade and foiled for another 2 hours. The foil was removed for the final 30 mins of the cook and all the racks were glazed with my homemade KC style red sauce.
For the moink balls, I made my own italian meatballs using lean ground beef, breadcrumbs, freshly grated parmesan cheese, garlic powder, salt, pepper and an egg to bind it all together.
I cooked the moink balls on the upper rack for the last 2.5 hours of the rib cook. They were also glazed with my BBQ sauce for the last 30 mins of the cook.