How much time will you have? I've never cooked ribs on anything besides my smoker, and I usually give the process around 5-6 hours at 225*-250*. I do a modified version of what is called the 3-2-1 method (there are plenty of articles out there if you want to look it up). I throw them on the smoker for 3 hours, occasionally spritzing with apple juice. For the 2 hours after that, I wrap them in heavy duty foil with a little bit of apple juice, brown sugar, honey, squeeze butter, and a just a little bit of the sauce that I'll finish them off with later. This part of the process steams the ribs and moves them towards the fall-off-the-bone quality that most people prefer. The ribs are usually pretty loose at this point, so I put them back on the smoker uncovered to firm them up just a bit, but not too much, definitely not for the full hour that the 3-2-1 method calls for. This is when I add the sauce and let it caramelize for 20-30 minutes (I generally go pretty light with the sauce and let people add it to their liking). I usually smoke 3 racks or more, and I like to leave leave one rack without sauce for those who prefer them that way. Most times, I use Sweet Baby Rays on one rack and Montgomery Inn on the other. I've never made my own sauce, as the store bought sauces do just fine.
For my rub, I keep it simple--kosher salt, coarse ground black pepper, paprika, and brown sugar. I've seen other recipes which include onion powder, garlic powder, etc. which I use when I smoke pork butts, and would work well on ribs if that's your preference. I'd recommend rubbing the ribs either the night before or at least a few hours beforehand so the meat can absorb the rub (maybe in your case before you leave for work). Wrap them in saran wrap and throw them in the fridge. When I prep my ribs, I pull the membrane off the back of the rack. Some people swear by it, others say it's not necessary. I like to do it so the rub can be absorbed better, and also because there's a noticeable 'snap' when you bite the ribs if you don't pull the membrane off. Also, I rub a light coating of mustard on the ribs before I add the rub. The mustard taste is not noticeable whatsoever on the finished product, it is just thought to be an adhesive for the rub. Again, plenty of people out there say this isn't necessary at all. It just boils down to personal preference.
All that being said...
For your purposes, I'm guessing you're going to be running at a higher temp and cooking them for a shorter period of time, assuming you're working a full day and won't want to eat at 11:00. Do you have a rough estimate as to what temp you're going to be running? That's going to make a huge difference as to the time frame you can expect, and could make or break your results due to baby backs being pretty delicate at higher temps. Hopefully there are some articles out there that will give you an example like "it will take x hours at 325*", or something along those lines. If I were cooking them on a gasser, I'd definitely go with an indirect setup. I'd also recommend foiling at some point like I mentioned above, but be sure to check them periodically because that's a sensitive part of the process, especially at higher temps than a traditional smoker. But that will definitely soften them up (and also speed up the cooking process). The general rule of thumb is the ribs are optimally 'done' when the edges are pulled back from the bone a half of an inch, give or take. Another thing I'd look into at some point if I were using a gasser would be to find something I could throw some wood chips/chunks in to get at least a little bit of smoke on the ribs.
There are plenty of youtube videos out there which cover different meats and types of smokers and grills, and I'm sure there are some about ribs on a gasser that will help provide the specific details you need. I have a Weber Smokey Mountain smoker and a Weber Master Touch charcoal grill, and I've gotten great advice from a number of youtube clips and online articles alike.
The most important advice of course is to make sure the cooler stays stocked. And remember, lower temps = more time to drink more beers.
