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Ribs help

sppatelsppatel Posts: 5
Hi, I recently purchased an egg and I'm struggling with being able to make great ribs.  Both times I smoked at 225 (dome), rubbed with mustard and a dry rub.  The first time I took the 2-1-1 approach and the ribs had great flavor but they seemed a little tough even though they had a perfect smoke ring and white center.  The second time I took the 2-2-1 approach.  This time I don't think the rub penetrated the meat too much and once again where tough.  I had again a good smoke ring, but many of the ribs had a grey (not white) center.  Also I can never seem to get it to pass the bounce test where I bounce the ribs to get it to crack.

Any advice on what to try next?  Any help would be appreciated.

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