I wanted really tender country ribs -- smoked 'em for an hour at 250 indirect, then wrapped 'em in foil for an hour. They were good -- very tasty-- but not as tender as I had hoped for -- maybe country ribs just aren't going to get fork-tender.[p]I cooked them to about 160 internal, which I think is too high. Don't know if that would have made a difference. The ribs were not dry.[p]Still eggsperimenting . . . .