Hello there! well here it goes. Just ran my 18.5 WSM for the second time this past saturday. before i go into the problem let me explain what i did on the first run a couple of saturdays ago.. i seasoned the smoker since it was new and my first time smoking. the night before i marinaded a pork loin with an injection and a dry rub (webers pork rub). left it overnight. the following morning i picked up a pre seasoned pork loin back ribs that comes in 2 slabs per package. fired up the wsm, added a full ring, about 15 lit coals (Kings blue). minion method. added 4 chnks of hickory, added center piece, filled water pan. waited till smoker got to temp.. around 220-250 varience since i went by stock therm. then put loin on bottom grate and both slabs with one cut in half to fit on top grate. took out loin after about 4.5 hours or 160. very moist for the most part but a bit dry in the ends. as for the ribs at about 3rd hour i wrapped one of the half ribs added a little apple juice, also basted the rest of the ribs unwrapped. 4th hour basted ribs again with apple juice. 5th hour uncovered the ribs and basted them also the other ribs. took out ribs at about 5 1/2 hours. and basted with bbq sauce 1/2 hour before taking out. did the bend test for doness. the ribs where the most tender, juciest, tastiest ribs i ever had in my life!! my wife and i preferred the ones that i did not wrap for the reason being that the unwrapped ones had a better flavor i guess due to the bark.. so here i go with last weeks blooper..... picked up 3 whole untrimmed racks of spareribs from food4less market. the night before smoking them i took off membrane, rubbed them with a rub that is in the recipe as tbritu?? or "the best ribs in the universe".. except i substituted with iodized salt since i did not have non idodiezed on hand and also papricka since i did not have cayene powder. put all slabs in the pan and covered over the pan with serane wrap. note i did not trim the whole slap of spares.. i just trimmed off the membrane, and the bottom flap. the tips and everything else i left on...same procedure followed from previous smoke, water to water pan, this time 3 chunks of apple and one of hickory, and basted every hour with cold pressed unfiltered apple juice.this time i had my maverick 732 and temps where mostly in the 219ish... with spikes coming in during basting but quickly stabelized. this time i also just cooked for the full 6 hours not doing any type of doness test except for about the 4 1/2 hour mark i did a little tear test and the meat tore with slight resistance.. i should have took them off by then but for some reason.... i said to myself it aint six hours yet and left them on... as for the the taste test, the tips and edges of the slab where very dry and tough could not even chew it... i had to cut those off and toss em. only the meaty ribs where good tasting but not moist and juicy... so i need some advise. please! Thanks! and God bless Randy P.