I cooked up some St. Louis spare ribs today. Threw a rub on me last night after I removed the membrane, smoked me for 3 hours in my wsm, then foiled them with some brown sugar, honey, and some butter along with some apple juice in the bottom. Foiled them for 2 hours. Then I took them out of the foil, and cooked me for another hour ad half (potatoes were taking a bit longer than expected), with some homemade sauce. The flavour was amazing, the actual meat was real tender. However there was a thick band of connective tissue running through the middle of the meat that was really chewy. Was this just the ribs themselves? I couldn't see 6.5 hours at 225-235 not being enough time. Too much time maybe?