Well, we (S.I.L) and I were evidently in a first-time use coincidental experience! Except I'm not real happy with my outcome. And now, I'm getting this repeated popup with "AJAX response unable to be parsed as valid JSON object." I will go to a different browser and continue....
So now I'm on Firefox instead of IE 11, no more messages. I've got no idea what the "best ribs yet" means, cuz we don't know how bad the old ones were, Mr. Falmund!! It's all relative.
For example, mine were also "the best ribs yet" from my smoker, but also the "worst ribs yet" since they are the only ones I've ever done.
Mine were overdone, but great taste, not juicy or fall apart at all. I don't have an IT thermometer yet (1st day!) Meat was all white inside. I started it on 225 with dry chips, a little water in the pan. Meat prepped with mustard and rub, wrapped in fridge for 7 hours. Windy outside, kept the vent choked down pretty far. Added chips a couple times (damp ones). I peeked at one hour and again at two. Shoulda yanked and foiled at 2, I think now. Left for 3, and they were shrunk and getting a little dry on the outside. (These were no-bone CSR's) Foiled with apple juice and put back on for about 1.5 hrs. with the temp set to 200. They were more moist for sure. Let them sit in the foil for about 20 minutes on the counter, then ate 'em!
My plan for the next batch of these: 1) ask for more advice 2 )verify actual temp vs. controller setting 3) set for about 210 F temp 4) go 2 -1.5- .5 or something like that, spritz after the first hour. 5) get an IT thermometer if possible, even though people say it's not necessary on these 'ribs' that aren't really ribs!
OK, Falmund, tell us how you cooked yours, please!