Tried baby backs on my new electric smoker today. Cooked at 225 for around 5 hours with the last hour wrapped in foil. These were the vacuum packed ribs from a local grocer. The ribs were very fatty and cordy. Seemed like a strange cut of meet when I was prepping. I like my ribs a little dry. These were WAY to sloppy. Would a longer cook time dry them out and render the fat or is it just a crap cut of meat? I did have a water pan and the vent on the smoker closed. Thinking that no foiling, more venting and less water pan may help. Any thoughts? I can't be the only one who doesn't like "wet" ribs.