My Boston Butts always turn out great, but I could use some advice on the baby backs. I cook the Butts about 2 hours per pound, indirect, at 250 degrees, with some hickory. I rub the butts and ribs down with mustard then season with my favorite dry rub - I remove the membrane, then cook my baby backs with the same temp using the 3-1-1 method, but they seem a little tough to me. Are any of you guys using tenderizer or any other tricks to get them less tough? Don't get me wrong, they taste great, nice smoke flavor just a little chewier than I would like.
Also, here is a shot of this past weekend's boston butt after the pull.