Did my first smoke this past weekend for Father's Day on the MES40. I cooked 4 racks of St. Louis Ribs using the 3-2-1 method and it turned out really dry! The meat was as tender and fall off the bone as I wanted but it was just dry as a hucklebuck. I preheated the smoker to 275 and turned it down to 225 as soon as the ribs went in. I using my Thermoworks thermometer in the smoker to monitor temp. As soon as the meat went in, the temp dropped down to below 200 for quite some time so I upped the temp incrementally. Even at 275, the temp never was stable at 225.
I'm pretty certain my Thermoworks is spot on accurate. Can anyone tell me why my ribs turned out dry?