Hi all, I just took my first shot at pork spare ribs...after owning my large egg for 8 years. Net is, they came out very tasty but tough. Here is how I cooked: bought 2 slabs from the Dekalb Farmers Market, took home and dry rubbed BBQ Bomber and sat in the fridge for about 3-4 hours. Cranked the egg up to about 260 and put directly on the rack for about 4 hours (turning every 45 mins), maybe a couple of mins short of 4. So, did I just get tough ribs, did I not allow enough time for the rub to tenderize, or need more time on the egg next time?? All input greatly appreciated.