As you might recall, I smoked 6 racks of baby back ribs for an all afternoon grazing at my friend's Super Bowl party. I applied a Memphis Rub, set smoker at 225* (upped to 250* halfway through the smoke), couple chunks of hickory.
I took them out in a little over 4 hrs., left the ribs dry (with several side sauces as recommended by Smokin), sliced all the ribs individually and placed them into a warmer where they were to sit for up to 6-7 hrs as people nibbled all afternoon. Tons of food. I didn't want the ribs drying out sitting there warming individually so as I placed each layers of ribs in the smoker I sprayed them with apple juice and then once again halfway through the afternoon. The ribs were a big hit. They weren't wet or steamed, but maintained a good texture throughout.
People who first tried them after they sat for awhile really liked them. In the past the ribs got a little dry after a few hrs, but this seemed to do the trick.
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