I have had quite a journey cooking ribs; from direct grilling on a weber to indirect on a weber and now to smoking. I was getting great results using the indirect method, but now that I have been using the smoker, they have ended up a little dry. I like them but my wife has been a little critical of them, saying that her dad's were better (steamed, then basted on a hot grill...bleh). Mine aren't jerky dry but rather dry enough that no juices run when I cut them. There is some rendered fat in the meat but little moisture.
I use a Smokevault 24 with water pan and do mostly BB's. One batch was done 2-2-1 at ~225-250 and came out super tender (almost too tender) but dry. Also, this was no spritz, and each rack foiled individually w/ no extra fluid added. Next batch was 1.75-1.5-.5 and I tried to keep the heat between 200-225. These were spritzed and foiled in a steamer pan with apple juice. I really like the consistency of these in that they still had some pull but the bone would be clean. But, still a little dry. I haven't checked my temps with anything other than the SV thermo during these smokes, but in past smokes, the SV thermo was right on with a digital thermo inside the cooker.
I am thinking about playing around with my rub (which has salt) or trying different methods.
Any advice is appreciated.