Put a large rack of ribs which were first squared off St.Louis style into my Traeger pellet smoker yesterday. The rack was cut in equal halves and the bottom portion was also smoked. Using the 3-2-1 method, I pulled the ribs at 167*. The bottom portion of the rack that was cut of to get the St.Louis cut was pretty much perfect. Great flavor, tenderness, chew, etc. The 2 slabs of ribs had great smoke ring and taste, but the meat was way too tough. So why were the ribs tough when the boneless portion was just fine?