i finally made my precious dino ribs and they were not good. i scored some 12 inch long short ribs from my butcher and cooked them 3-2-1. took them off and they were really tough and chewy. i put them back on in foil hoping to make them more tender and cooked them another 2 hours. a little better but still tough. Thi was the first smoker failure i have had any idea what causes meat to get tough?