For me, and whatever I am doing, it's right, lol, I think that temp is at the low end of HIGH, Duane.
I tend to smoke mine for two hours and cook alone for another hour. My temps never get over 220.
That is a mighty small matter of 10-15 degrees, and might not be the issue at all, but I never have
tough ribs and they are inherently juicy, almost ****ographically so. It might also be the cuts,
I bought some cheap ones at the Super Mercado and they were ALL tough. The rack was almost 3 feet long, lol.
Y'all get a lot of good pork up your way, so that's probably fine, too. I never foil ribs, and nowadays I slap on
sauce after the smoke for that last hour. It might be the cooker, maybe you need to use a much lower temp for
the same time. Your temp might be too concentrated in that small space, great for smoke, bad for heat.
