Hey guys I need a little help. I've had trouble with my ribs after switching to my new offset (250 gallon propane tank). The last two times I've cooked spare ribs I've cooked them at 225 - 250 (same as always with great results on my drum) for 2 - 2 1/2 hours then foil for 1 1/2 - 2 hours. I use oak wood with a simple salt and pepper rub. Here is the problem... I've been getting ribs that are, a little dry 1st cook, kinda juicy 2nd cook but 100% falling off fhe bone with both cooks...however, the meat itself is not that tender. I can pull the bone out with ease but the meat is too chewy (not succulent at all). In my experience, when my ribs come clean off the bone the meat is almost like pulled pork (over cooked I know) and undercooked is juicy but meat clings to the bone. I'm getting a little discouraged... I love the open flame offest flavor so much but overall a better result on my drum. Any thoughts?