I've been smoking chicken on my Chargrill smoker for some time, but have just tried spare ribs for the first time. I have the basic barrel-shaped cooking area with the sidecart heating chamber, dual vents. I read up on the process on several sites and did the standard process of removing the membrane from bone side and rubbing the meat the night before, setting the ribs out 30-60 min in advance, cooking at 225, and mopping with apple juice every hour or so. I cooked mainly with charcoal adding mesquite wood every so often. I also wrapped the ribs in aluminum foil and cooked them like that for the last 2 hours. The ribs turned out pretty good for my first time, they had amazing flavor and were generally tender. One thing I did notice however was that the meat overall had some sort of semi-tough coating even on the meat side. It wasn't that the meat was charred from high heat.... the color and flavor was all great. I could usually squeeze all the meat off of single rib in one easy motion but to bite off from that chunk took a little work because of this thin outer layer of the meat. I had to get a good grip on the meat with my hand and use good force to tear some meat away with my teeth. I'm trying to think of what I did wrong but it seems like I followed the standard process pretty well. If anyone knows what I'm doing wrong or has any suggestions, please let me know.