I also wanted to add, I have heard about the mustard technique, another thing I heard was to smear your meat with ripe banana to seal in the moisture.
Smear my meat with what
Hell why not, long as the wife don't mind.
Don't let em gove ya too much trouble, Cliff. Pretty much everyone ends up putting their ribs in foil towards the end of a smoke, doing the same thing as an oven bag would do, but using (mostly) the meats moisture to "steam" them.
I guess the big difference is in doing it before vs after. Lots of people rave about Houston's ribs, but their ribs are steamed (inc liquid smoke in the water) way before hand, then they are finished over live oak, for their "knife and fork" version of BBQd Baby Back Ribs. They use KC Masterpiece Original right out of the bottle too.
Glad to have you aboard Cliff. I have learned a lot on this site, I am sure you will too. Congrats on the new smoker!