okay, hi, i'm new...i believe i have a 30" MES...it was bought at bass pro. i've smoked a couple times in it.i have been grilling for like a thousand years and now trying to get into smoking a bit more. anyway. this weekend it will be baby backs. was going to go for something like the 3-1.5-1. most smoking recipes i see call for 225. my question is whatabout going lower and slower? does it dry it out? also was going to add in some thighs...but i'm thinking if i do cook at 225 i better leave those guys for the last couple hours then add? my smoker is digital controlled and so far holds constant temp very nicely. and then to complicate things more i'd like to ask for tips on beef ribs. they are my nemesis but i so want to master them.