New guy here...I thought it best to bump this post rather than start anew, but let's see how this works. I have done a brisket with a my spanking new smoker and it turned out okay for a first try...It think I took it out too soon or should have foiled it...tasted good, but too dry. ti did have a perfect smoke ring.
Tonight I am trying baby backs. From what I read here, I should cook naked for 2 hours, foil for 2, naked for 1. Assumig that is correct, what is the advise about basting or spraying with apple juice or something else. The ribs are dry rubbed with a rub from a Memphis BBQ house we visited a few weeks ago. For the brisket I was up at 5:30 am to allow 12 hours of cooking and basted every hour after the first 3 (according to the recipe book I was following). It was still too dry. I am afraid of presenting dry ribs tonight and need your collective expertise to avoid that.
Thanks in advance