DO NOT OPEN THE PIT! This is very, very important! The main reason that most people fail at their attempts for "mouth watering" ribs is because they constantly keep raising the pit lid to look. It takes quite a while for a pit to bring the temperature back up again once almost all of your heat is lost while "peeking" at the meat. This results in undercooked meat without the full smokey flavor.
Put rib juice into ice cub trays and freeze to use later as seasoning for soups, beans, etc.