PG500 Question for the experienced

I guess another option would be spritzing? I am new to the pellet world and open to suggestion.

I cook ribs St Louis spare ribs at 275* on my PG500 grill and those I cook at home for myself, I don't wrap. I go 2.5 hrs with bone down, spritz and turn over at that point, spritz again in 45 minutes. Take off at 4hrs/probe tender.

Never had dry ribs that crunched.

No I don't run a water pan.

thanks. I will try the flip at 2.5 hours, and the spritz.

@Debrajo11 - I've always wanted to experiment with a water pan but have never followed through.  If you end up trying it out, i would be very interested to hear your results...

I assume all your cooking is done on the lower rack of the indirect heat side of the PG500?  Does the meat on one side or the other of the rack get crisper?  My PG is usually a little hotter on the exhaust end so I usually put the point end of a brisket near the exhaust.  Or I just try to rearrange and rotate things every once in a while (every couple hours for ribs or every 4-6 hrs for brisket or pork shoulders).

I typically go with the 3-2-1 method on ribs, but wrap with butcher paper ILO foil.  This provides the best of both worlds for my household.  My wife gets the nearly fall off the bone ribs that she likes but it isn't to the point of being boiled ribs which I despise.

I was not pleased with my ribs on my pg 500 without the crutch so I started using it and will never go back. I also spritz which helps in another way...smoke flavor. Spritzing helps as moisture tends to grab smoke more, as I understand it. 

I have never spritzed, but I have been learning about the science and the benefits.  I'm definitely going to experiment with it on my next rib cook.  I was watching a show over the weekend where they spritzed with pickle juice which I thought was intriguing...

I just use bottled water to spritz my ribs with, I don't spritz any other meat though.

Mix half Apple Cider, and half Cider Vinegar.  Smokin Okie always said that Pork likes vinegar.

I always put an aluminum pan of water in the smoker box anytime I do a longer smoke on my PG 500. It seems to keep more humidity in the box

I also bend a foot long piece of aluminum foil in half and place it like a tent between the direct side rack and the offset side rack to act as a heat shield to protect that side of my cook.