Time and temperature adjustments for smoking lean meats

[headgeek]

I have an MES 30 and have had great results smoking pork butts and ribs. Recently I tried Jeff's recipe for Country Spare Ribs and on another occasion tried Jeff's recipe for Braised beef short ribs. In both cases the meat was quite lean (and in beef ribs were boneless). I got both to the temps recommended but both tended to be dry. Good flavor but not a good as I had hoped. I am wondering if there is some secret to lean meat -- Should I have brined them? I have had good luck brining boneless chicken breasts and turkey breasts but don't know if you can do that for beef and port. The chicken and turkey turn out very juicy. Or should I not go quite as high on the temp? The wine beef short ribs looked really good and I would like to perfect that one if possible. Thanks

Roger