Pork Ribs

The trick is to slow cook them. The meat should fall off the bone.

Per the smoker recipe, cook at 225° for 4 hours or until internal temperature reaches 165°. The meat wasn't done. We had to nuke it before we could eat it. The meat had little flavor an was tough.

Next time cook for at least 5 hrs, maybe 6.

With the upper vent closed all the way, wood smokes at 275°F, not below.
With vent opened all the way it smokes at 250°.

lynchjim.com/Frames/Kitchen/smoked.ribs.html