Ribs Too Moist

Just open the door for 10 seconds a couple times during the cook. If that does it, great. If not, try opening another time or two next time. Dumping some moisture should do it.

Yep,

Might as well give you the bad news first. Throw all them notes to the bottom of the pile, cause when you start opening the door, it will extend your smoke time.

You will loose heat, so what temp will you actually be smoking at?

I mess with the ribs at 3hrs, I would say 30-90 seconds, depending on how many slabs are in there.

In another 45 minutes for maybe a little longer and thats normally it, if they are ready to take out,ie...toothpick test.

The more slabs you smoke the more moisture that you have to deal with. You didn't say what temp do you smoke at normally?

I'm with Pags, good notes and a little practice till you get em the way you want.

Almost forgot to say, it seems like I get more moisture on frozen ribs as opposed to fresh ribs.

FYI, this is my second Cookshack and so I'm pretty familiar with how these puppies work. The temperature's I have used have been from 220 to 300.

Quick thought - try finishing them on a grill with out any sauce.