My first attempt at smoking with my new Camp Chef Smoke Vault was less than exciting. The resulting ribs were tough! Not just a little tug. I have cooked them on a grill for a lot less time and had them come out much better. First I calibrated my thermometer and, sure enough, it was wrong so I used an oven thermometer that matches my kitchen oven. So I kept a consistent temp. I marinated overnight in ginger ale, orange juice and salt. Pulled off the membrane and used a rub from my favorite local rib spot (Bodacious BBQ) and cooked a 2-2-1 program at 250 degrees. Sauced before last hour. Spritzed during first 2 hours every 15 min. I want pull-off-the-bone tender ribs. Not a big fan of tug. Good ones I have seen draw back from the ends of the bone when cooked, but mine did not. What am I doing wrong? Should I braise them before smoking? I don't know what else to try. Any help at all would be appreciated.