Hi all, Wyoming newbie here. I smoked my first baby backs today on my 30" Masterbuilt. I prepped them with a thin layer of mustard and rub, as pictured. I used the 2-2-1 method, which, after using my thermometer probe, turned out more like 2-2-0.5, finishing the job at 168*. I used a pan of water above the chips. Since I was only 30 minutes early, I re-wrapped it in foil, wrapped in a towel, and placed in an empty cooler for a half hour. The meat had a nice smoky-but-not-too-smoky flavor. It was pull-away-from-the-bone-tender, yet, not falling-off-the-bone-tender, just the way I wanted it (my pinky is starting to ache from hitting the hyphen key so many times). The only BUT to the story is that it tasted a bit too "steamed" and was not crusty, even though it looks crusty in the pics. Should I skip the water in the pan next time? Should I shorted the amount of time cooking in foil? I'd sure appreciate your ideas and suggestions! Thanks.