1st Time Big Boy Ribs

[N. Ontario Smoker]

I cook my pork ribs for 3 to 3 1/2 hours at 225-240 temp, basted with diluted Apple juice mixed with a little of the rub I am using. I do that every 30 minutes. I start meat side up for an hour or so and then turn meat down for another hour and finish meat side up for the last hour. I always take the back membrane off. I try to cook with indirect heat as much as possible. Since I don't use sauce or foil I really use a lot of rub on both sides of them for flavor. Maybe that's what keeps in my moisture.
That's about all I can say to help you.

[spuds]

Looks good to me Drew,and if you had leftovers they will be even better.Plate me up Bud!!

[Smokin Don]

They did look good CDN! I have done them without foiling and come out good, BB's maybe better than spares. After an hour on smoke I usually go to 250 -275 deg. and lately have been done at 4 1/2 hrs. total Don

[CDN Smoker]

Did you add any moisture while cooking, like basting with apple juice or a pan of liquid inside your cooker?

No I regret I did not, I was reading that others did not.

I cook my pork ribs for 3 to 3 1/2 hours at 225-240 temp, basted with diluted Apple juice mixed with a little of the rub I am using. I do that every 30 minutes. I start meat side up for an hour or so and then turn meat down for another hour and finish meat side up for the last hour. I always take the back membrane off. I try to cook with indirect heat as much as possible. Since I don't use sauce or foil I really use a lot of rub on both sides of them for flavor. Maybe that's what keeps in my moisture.
That's about all I can say to help you.

Thanks NOS, I bookmarked your comments to try another time