Hey gang, my question is related to spare ribs and I always make my ribs in my 30 inch MES. From what my friends and family say, my ribs are great but to me, they're an A-. I want to make them an A. My goal is to get more firmmer ribs (when I do the bend test). I'm gonna tell you step by step how I prepare my ribs. Using spare ribs tat have been cleaned up, I rub them down using Jeff's rub and let them sit overnight The next morning, I'll get my MES ready. Get it up to 275 Once it reaches 275, I'll put my rack in, along with my AMNPS and will lock the chamber and set it for 235 degrees and keep the timer to 7 hrs; I don't like the 3-2-1 method. I don't like meat thats falling off the bones. I just let the ribs cook for the entire 6 hours; After 4 hours of smoking, I'll open the chamber to spray some apple juice; The 5th hour, I'll squirt a bit more apple juice on it. At the 6th hour, I'll do the bend test. Generally, the ribs are about to break apart at this point. I'll take the ribs out and will wrap them in foil for 20 - 30 minutes before cutting up. The problem is not in the flavor. Everyone loves them. IF, there are any left overs, they taste better the next day. Simply put, I don't like soft, breaking apart ribs. I like my pork with more tug to them, which is why I avoid the dang 3-2-1 method. I know the "general rule" for done ribs is about 225 degrees at 6 hours. To get more tug or toughness out my ribs, should I smoke them for less time and less temperature? Please gents, I'd like to hear proven points. Thanks much!