Hello, I'm new to the world of smoking meat. I bought a 18.5" Weber Smoky Mountain about a month ago. I've smoked 3 chickens and spare ribs twice so far. The chickens I have smoke have been EXCELLENT. However, the ribs..well..there not so good. I have put a dry rub on the ribs, smoke them standing up right in a rack until the internal temp is 170. They turn out so so. Everyone elses ribs I've tried are great but mine...well.. I wouldn't cook them for anybody but me. Any ideas on what I could be doing wrong? or advice to make them better. Thanks!