Cooked 2 racks of st louis cut spares on the mini wsm. 3.5 hours uncovered, 2 hours in foil with brown sugar, butter, honey, apple juice, 1 hour uncovered 3 layers of glaze. They turned out good but not fall off the bone. I was running the temp from 210 - 230. What can I do to get more moisture and more tenderness. Also when I cut the ribs after 5 or 10 minutes the sides of the rib (from the cut) dry out a little bit. I am not looking for pot roast on a bone but I would like the meat to fall off with less effort. Any help would be great. I am cooking for my boss next week and want to get this the best I can. today was the test run.