Here's some ribs, chicken, and ABT's I did yesterday for New Years Eve. The Baby Back Ribs. The Chicken Legs. These were really, really good and quite easy. Just rub 'n' smoke. Mmmmm tender. First crack at ABT's. Wow! yum yum yum. They disappeared FAST had to get a quick pic before they were gone. . Dutch's Wicked Baked Beans. Great just like last time. Now for my question for you rib experts. I did three racks of ribs and all looked like the ones above. I had to cut them in half before I smoked to fit them in my smoker. I kept track of which ribs were which and kept the same rack halves on their own separate racks. I did the 2-2-1 method. Now here's the problem: On ALL THREE racks of ribs, one half was very tender and the bone would easily clean off, and the other half was tough and the meat did not come all the way off. It was very, very strange. I wonder why? Like I said it happened on all three racks so it baffled me. All the ribs were tasty, but the tender ones were by far and away better and those disappeared. Any guesses? Again would like to thank all those who shared their tips on here. Wouldn't be able to do it without the help of this forum.