Dry ribs

I had this happen to me not long ago. The ribs had an exceptional amount of loin meat on the back side of the ribs. I cooked them in my drum as usual and all the sections of loin meat were incredibly dry.
My thoughts were that the first 2.5 hours were enough to cook the lean loin meat and the rest of the smoke rendered the rib meat just right.
In the future, when I have backs with alot of loin meat, I'll either sauce/mop the loin portion heavily and/or lay a piece of foil over those sections to help heep some heat off and moisture in.
Definately not the first time it has ever happened..
GL on your next smoke..

I use a 2.5-2-1 method..

Couple of questions- did you mean 250-260 on the cooker temps? How much did the ribs weigh? Did you add a liquid when you foiled?
250-260 for 1 hr probably did'nt hurt you too much, if at all. I think 3 hrs for the first unfoiled stage may be a bit long, but I have done 2.5 hrs on large racks(3-3.25lb) with the next 2 stages the same as yours. If your ribs were 2.5 lb then maybe the longer cook time dried them out. I seldom judge doneness by pullback on the bone, sometimes it happens, sometimes it does'nt. What I do is pick the rack up from the end with my tongs a rib or 2 shy of the midpoint of the rack, if the rack bends down at about a 45* angle you should be good to go. Hope this helps.

Sounds like the extra heat is part of the problem, for racks that size you could safely knock some time off the cook, 30min at least maybe as much as 60 on the racks closer to 2.5lb IMHO. Do you think you will try your new method again?