HI Ken. Welcome to the community. You and I share the same path. Started with the WSM and now have the 3D Wifi. I never basted on either. But I never got good at ribs on the WSM - always dry. On the SI, the first few ribs I did were a little dry. We like them fall off the bone. The last baby backs I did at 250. I pulled and double wrapped at 3 hours with a little honey, brown sugar and rub added to the foil, and meat side up. This was my first 250 smoke on ribs. And they were starting to get done earlier when I wanted, so lowered to 195 after I wrapped them. I pulled to eat after 1 hr and 45 minutes. They were so tender, I could not hold the rack together in one piece. I currently have some St Louis style from Costco running at 235. Since there are 3 racks, I may wrap 2 and sauce the third for comparison.
As for pork shoulder, I think my first 2 were a little dry, but easily remedied with a little juice added when I pulled it apart. No one knew. My last one I did, I brined for 12 hours at smoked at 225. It took almost 16 hours to hit 190. It was very tender before I let it rest even. I think I used to cook them to 195+ before. I have started journaling extensively now so I can begin to dial in and not count on memory. If you are not journaling , then I recommend you do so. (Start time, set temp, IT at intervals, size of meat, wood quantity and type, etc.)
BTW, if you are ready to try a brisket brisket, get a prime one if you can. Costco and Sams sell them. No need to wrap. Just rub it, insert the probe and get it to temp. Never had anything close to a moist brisket in my WSM. I gave up after a few tries. With the SI, I am averaging a brisket a month. IN fact it was seeing pics of briskets on this forum that got me to give in to an electric.
I hope some of this helps.