I've smoked pork ribs a couple of times in my BGE but have yet to find the right mix of temperature and cooking time. In each instance, I've smoked four or five racks at a time at a cooking temperature of approximately 200 degrees for approximately five hours. The ribs taste really good, but the meat remains firm and doesn't have that "fall of the bone" tenderness. I'm not sure if I'm overcooking or undercooking the ribs. Any suggestions would be most appreciated.