There are no dumb questions on this forum! If you are using the 2-2-1 method, you will need to open the smoker to remove the ribs for foiling, etc. The key when opening the door is quickness as you will experience heat loss when the door is open. Having said that, the #2 will regain the lost heat pretty quickly. When I am planning to open the smoker, I try to do it when the unit is at the highest temperature, so that the loss doesn't take the temp too far down in the unit. When I do ribs, for example, I keep them in "no peeky" for at least 4.5 hours, then take them out to sauce and back in for another hour. The time that the door is open is minimal and I have not seen the need for additional time to finish the ribs.
As for mopping the meat, I don't do it and I don't really think it is necessary...the #2 will maintain good moisture, especially if you put a small loaf pan of liquid in the bottom next to the wood box.
Overall, though, I would suggest opening the smoker only when necessary.