Hey, I'm pretty hit and miss with ribs. I don't do them a lot because of this. The first time I tried theu were superbky flavoured rubber. The second time they were excellent but this weekend I did them again and, while not rubber, they were tougher than I would like. I used back ribs, dry rub for 24 hours before cooking, theb 221 with my amaze for the initial 2. Apple juice squirted on them and on the botrom of the foil for the second two, then the juices in the foil plus some apple juice for the final one. All at 225. Any suggestions to improve the results? Looking for more tender.