Baby Back Ribs; my best effort

I understand Spares are moister, but BBs are meatier and leaner, so that’s what we usually get when we do them. So this is the first time I’ve smoked ribs since before my surgery last Summer. First time doing them dry and sauce yourself at the table; now our preferred way. Cleaned out the Egg and loaded fresh lump with one chunk of hickory and two chunks apple. Pulled the membrane off the three Sam’s Club racks; rubbed with a blend of four rubs I had on hand. Settled the temp at 275* clean burn. Smoked indirect on a rib rack. No foil. Slowly raised the temp a little each hour. Toothpick test. Bend test. First rack was done around 4 hours. Second around 4 1/2. Third around 5. FTC as they came off. Broccoli Salad, Baked Beans, and a Whiskey Sour to accompany. Bottled, warmed Montgomery Inn sauce at the table. Great sauce if you can find it. I overshot one of the racks. It was kind of dry. Pic is two of the three racks cut for the table. Recommend this technique. Now have leftover rib meat to freeze for Nachos