I've only been smoking meats for a year now. I've done shoulders, salmon, chicken, and brisket successfully and I can repeat that success. It's the baby back rib that has eluded my quest for smoking perfection. I have attempted 8 smokes and can't get the tenderness I desire. I'm not looking for overcooked melt off the bone, but I can't even get that. They come out tasting great, but they're always chewy and tough. This is what I do: Rig: Horizon 16" classic Fuel: charcoal w/ apple and hickory Temp: tried everything from 225-275. Cook time: 3 hours, 4 hours, 6 hours. I've tried foiling after 2 hours, no foil, 3-2-1, marinating, dry rub only, and all the above temp and cook time combinations. Everything I've read about ribs seems to be dialed in, but I can get the tenderness I want. I know that when smoking, its done when its done, but Ive always been forced to take them off before they pass the twist test. Baby backs taking over 6 hours normal??? What's going wrong??? I'm starting to think its the meat. I get the 2 rack pack from BJs Wholesale. Could that be the issue? Crap meat? I'm going to the local meat monger this Friday for some expensive, but fresher ribs. I'm going to throw them on early and just smoke them until I can twist the bone out. Any other advice appreciated.