So I did the spare rib cook again, using 3-1-1
250F spot on.. nothing burned or dried out
The final product: guests didn't spit out bark that is too dry this time. It is not mushy, it is not fall off the bone, good chew which I prefered. I could have let it run for longer.
I noticed there was a good amount of oil / liquid inside the foil after that 1 hour.
But there was not much moisture in between when I cut the rib.. are there supposed to be?
maybe the gelatin has not fully dissolved yet when I served it?
Also I have the bottom vent just 1/8" open and the 6 holes of the daisy open only. I do not know how the vent settings would affect the moisture of the product?