Brian Worthey said

Also, the
problem I run into with my ribs is that they dry out. I don't
think this is due to cooking at too high of heat, I always have
my temp between 230-250. Any tips? I had been considering a mop
of some sorts.

I'm going to try the professors mop next time. I think the tartness
might be a nice touch?

http://wiviott.com/dinner3.html

"You may also start lightly misting the ribs with a mix of 1/3-olive
oil and 2/3 cranberry juice. The olive oil helps keep the ribs moist
and the cranberry juice adds color, a very slight tart and a subtle
nuance of sweet."


--
Better living through smoking.