[El Ropo]

Lack of moisture and ribs is very had to do. Ribs make their own moisture as the collagen renders. Has nothing to do with moist or dry cooking environment. What most people think are dry or tough ribs are simply undercooked most of the time. But cooking at too low of a temp for too long can also cause a dehydration effect. Crank up the heat, leave the cooker closed and listen to the sizzling sound during the rendering phase. When that sound starts to get quiet, they are about done.

In my experience, more people have bad rib results trying 225 in combination with some form of foiling shenanigans than the people who just toss the ribs in a 275-300 F pit, close the cooker and let 'em cook.