I just bought a Bradly digital smoker and am in need of some advice. I tried my first batch of ribs a few weeks back and feel there is room for improvement. I bought two big slabs of back ribs that I had to cut in half to fit on the racks in the smoker so we are talking four slabs of ribs (used a dry rub). I set the smoker to 220 degrees and tried the 2-2-1 method as explained to me (2 hours in the smoke bone side down, 2 hours in foil with apple juice(no smoke) meat side down, and the last hour out of the foil back in the smoke bone side down). The end product had great flavor but the ribs were tough. I'm looking for the fall of the bone tender ribs. Is this a problem of time or temp.? or both? Giving it another shot this weekend so any help is appreciated. Thanks!