Hi, I have been smoking beef ribs for about a year now. I have fined tuned my method and consider myself quite good ( I am of course slightly biased! ha). I have been purchasing a rack from a local store called the texas style ribs. I am not sure what constitutes "texas style". Maybe someone can inform me. I have recently found a local beef processing facility, and made friends with the butcher. He will sell me the ribs for $5 a rack. There are the same size or larger than what I currently buy and pay around $20 for. They are also, of course, the freshest you can get. So I have been very excited. However I cannot seem to smoke them. They never get up to the temp I bring the texas style ribs to (~200). They dry out very quickly, even with me spraying them with juice and having the water pan full. I thought at first that I just had a bad day, but now I have done several and they have been turning out the same. If I want them juicy, I have to take them off before they get to around 185 which means they are rather tough. If I want them tender then they dry out. Is there some rookie mistake I am making? Thanks for the help.