I did my second set of ribs this past weekend. My first set were the regular cut ribs. This past Sat I did five racks of St Louis cut ribs. They were tasty but not fall off the bone tender. I did a 2.5-2-1 method. I also reduced the heat to 235. I am using a MES 40 with hickory chips. Had the damper wide open and appeared I got a good smoke. Another change I made was the last hour of saucing, I opened the tops of the foil to paint on the sauce instead of removing them completely. There was not a lot of pullback from the bone. My question is, to achieve that fall off the bone tender, do I need to increase the heat and smoke a little longer?