Baby backs are less fatty than spares or St. Louis spares. How much time were your ribs uncovered? Your post is not very clear. You want to smoke them directly on the racks for 4.5 to 5.5 hours or so for baby backs. Uncovered, no foil. No pan ever. Some people will sauce at 4 or so hours and put them back in if you are a sauce person. I find this an unnecessary step, but to each his own. I am a dry rub, serve sauce on the side (or brush sauce on after removing) person. Wrapping in foil is a personal preference, but it is not needed in the SI smokers. They maintain a lot of moisture as long as you are not opening the door fussing with things. I don't think you will find many people here who wrap their ribs in foil to cook, only when they remove them from the smoker to rest.
Brisket at Costco is $2.59 to $3.79 per pound for a whole packer USDA Prime brisket (12-17 pounds approx), depending on the time of year, and your location. If you buy a "flat only" cut, you can pay nearly $9 per pound, but I don't see why anyone would. Flats are usually over-trimmed, and are the least desirable part of the brisket in my opinion. I see several Costcos near Baltimore. A single whole packer brisket would pay for your membership in savings, in one purchase. Don't be afraid of buying a whole packer. I always get a lot of attention walking through Costco with that huge hunk of meat in my cart. Even the checkout people are curious. Your extra smoked brisket freezes beautifully!
