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Babyback Rib help

I have owned a BGE for about a year, during that time I have cooked babyback ribs numerous times.  After trying a couple different cooking methods I found a method that the family really enjoyed.  The last couple of rib cooks, utilizing the same method have not been that good.  Todays cook resulted in some of the ribs being very tender and good, other ribs in the same rack were very tough.  The ribs seemed to have more fat than I'm used to.  Some of the ribs wouldn't even come off the bone.  The only thing that changed is where I got the ribs, usually I get them at BJ's, because of a move I got these from Costco.  I thought it might be the ribs but it happened the last time that I got the ribs from BJ's.  So, I guess I have a couple of questions, what is the best way to cook babyback ribs, does fat need to be trimmed off them before cooking?  Any help is much appreciated.   


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