I recently bought the egg..and decided to try some country style pork ribs..slow cooking. They are individual ribs, bone in, about three quarters of an inch think, about 6 inches long. I cooked six, on a rack, over a drip pan, at about 225 degrees for 4.5 hours. They tasted alright, but came out a little bit tough. I expected them to be juicier, and almost falling off the bone, which they weren't. Any ideas ? Is it the cut ? the length of time ? the temperature ?