If I had to point a finger at something, I would say temp was my biggest culprit! The importance of maintaining a constant temp makes all the difference. If I relied on my guage on the smoker, it says 225 when actually its 195, I rigged a probe to stay in there semi-perminant and alert me if the temp spikes. Wrapping the ribs after the initial smoke made a big difference too, They did not lack any moisture when I was biting into them, that's for sure, the beer I used on them made an interesting taste I will definately do again. I have all the confidence I need to cook these again, they will probably become a family favorite...