So yesterday I had some people over and smoked up 4 racks of babybacks. Preheated my gas smoker with a full water bowl to 230 degrees. (Redicheck digital thermomoter checked in ice and boiling water) Put on my ribs and put a couple pieces of hickory in the pan. Then my wife pressured me into going for a walk with the kids. When we got home an hour later, the temp was only 180. I adjusted the heat and the rest of the smoke went well using the 321 method. Come dinner time, they looked great, but were dry as a popcorn fart and I was a little embarased. Could that first hour at 180 have caused them to be dry? Normally when I cook, everyone shows up because I take pride in making good chow and this is going to bother me till I get it right.