I did a small batch of CSRs using useful tips I've been reading here and Jeff’s rub. I used my manual 30” Masterbuilt and dual probe TP-20. Ribs were smoked for 2 hours, panned with apple juice and BBQ sauce covered for 1 hour. Finally I put them back on the smoker grate and mopped with BBQ sauce for 1.5 more hours for a total of 4.5 hours. I wrapped 2 of the ribs with bacon as a test after seeing how good one member’s post looked using a rotisserie. I kept the smoker temp under 240 and the ribs under 160 deg. I wanted to avoid drying them out like my last batch while making them tender. I have to say this was a success…tender and moist. My daughter, grandkids and I loved them.