Skittle68
Sous Chef
I don't have any experience with smokers, but I do know that the reason ribs are usually braised or slow cooked in a moist environment is because they expel liquid as the connective tissue breaks down, and then reabsorb it after it breaks down and softens up even further. It seems to me that with this method, the drippings would leave and have no chance to reabsorb, making them dry. Obviously since you do this regularly this is not the case?