For years now I have made ribs in my standard electric oven. 250 all day in a foil tent. The result was fall off the bone moist ribs sans the smoke. I now have a Kamado grill and a Smoke Vault. I have tried ribs in both and like the smoke flavor but I am pretty unhappy with the dryness I get from the meat. I have monitored the temps very carefully with a maverick but am unable to duplicate fall off the bone baby backs I get with the foil tent.
Looking forward to experimenting with different techniques to get the best of both worlds...smoke and tender ribs. My sauce and rub are dialed in. Lets do this!
Also looking to try my famous on the grill truffle oil pizza in my smoker. Smoke and truffles, that should work.