i buy my baby back ribs at sam's club. best ones i have found, better than my other local grocery store options. i rub them down with mustard, then my favorite dry rub. i have a plate setter for indirect heat, i have the v rack, i use the 3-1-1 method, BUT my ribs always come out tougher, chewier than i would like.
they taste great, flavor from the rub and the smoke is awesome, just not as tender as i would like.
any advice would be appreciated.
do any of you guys use meat tenderizer on them first?