Count me in as part of the no-foil group. I have a #2 with an Auber PID. The formula is simple for perfect baby backs or St. Louis ribs.
For St. Louis ribs, cook them for 5-5 1/2 hours at 230º. Do not preheat the smoker and use about 3 small-medium chunks of wood at most. You should be able to hold the wood in one hand.
For baby backs, change the time to 4-4 1/2 hours.
Start your timing from when you turn on the smoker. It should get to temperature in about 15-20 minutes.
The way to check for doneness is the "bend test." Use a pair of tongs to pick up the ribs. If the meat bends and starts to crack, they're done. If they're still stiff, cook them for another 30 minutes.
Simple and easy, with no fuss... and no liquid or foiling. The above method is foolproof if you keep the temperature consistent. You'll have ribs that pull cleanly right off the bone with a beautiful smoke ring.
Here are a couple other additional tips for a successful cook.
1. Cut the full slab (rack) of ribs in half, about 7-8 ribs per half. They're easier to arrange in the smoker.
2. If you're cooking a few racks, there is no need to rotate the ribs during the cook. This surprised me a bit since that's what I'd do in a conventional oven, but it's unnecessary in a Smokin-It #2.
3. Be careful with how much wood you use. Almost all of the smoke flavor will permeate the meat when it's internal temperature is below 120º. After that, the flavoring from the wood is minimal. Too much wood equals too much smoke which will give the ribs a bitter taste.
4. If you follow these directions and live in S. Florida, call me an invite me over for dinner!!