Moving from Traeger to SM160

Maybe this is just too simple but can you turn up the heat? Even if it uses up the wood that may balance the overly smoky aspect, burn up the moisture, and allow you to finish it sooner.

I thought about that, but I don't get anywhere past 190F (set to 275) until I wrap the ribs.  I think the amount of moisture in the box is too high,  and wonder how long it'll take to go down.  I also lose a ton of the rub.  Any pictures out there for ribs that people let fly for 3-5 hours?

LuckyDuck when doing a full load of rib's it can take longer to reach temp but if it never getting there you have a problem. I would do an empty test run set at 225° to see how long it takes to get to temp. It should reach temp between 30 and 45 minutes and if not we probably need to do some trouble shooting. If you or a tech can give Cookshack a call and ask for tech support we can assist. Whom ever is doing the trouble shooting will need to have a multi tester to do some voltage readings.

It'll get to temp if I wrap the ribs, or if I just do an empty test, so that isn't a problem.  I'm looking to find exactly how long it takes to come to temp with 13 racks of ribs (that's a case of the baby backs I buy.   Problem is the amount of moisture keeps my from reaching 275 until I wrap, an before that they create so much moisture that all the dry rub ends up all over the inside of the smoker, not on the ribs!

I'm looking to dial in a happy medium with the right amount of smoke, the right amount of rub (of course attached to the ribs) and the right timing.  

I'll try smoking a few less ribs next time and let them smoke until I get up to temp and likely re-rub after that.

It is hard to give an exact time because meat temp oven temp at start as well as the meat density all have a play in that. To give you my best estimated guess starting a 26 lb. load with 50° meat temp on baby backs from room temp. My best guess would be 2.5 to 3 hours. I have seen full 50 lb. loads that took 3.5 hours to make it to temp. Keep in mind that the ribs are cooking that whole time. How is your unit vented?

I'm thinking I'll preheat the SM160, bring the ribs to room temp, and let 'em fly.  I'll do a little re-seasoning before I wrap.

So... I did what i said, preheated the SM160, brought ribs to room temp and seasoned a little more heavily.  I then added about 2 oz of apple wood, and let 'em go for 2:45 at 250F.  A short braise in 50/50 apple juice and ACV, and they are very good!  I now can tweak 'em from here...