any of you ever buy ribs that just didn't want to get tender? I recently bought two packs of two slabs each of loin end ribs at Sam's club and cooked all 4 at the same time in the same smoker using the 3-2-1 method. two racks were tender and two racks were tough. I didn't see any discernible difference in them when stripping the membrane, applying the mustard or rub.
All 4 racks went on a rib rack at the same time and the rack was turned 180° about halfway through the first part of the smoke.
I put the two tough racks back in foil with apple juice and let them go for another hour, then unfoiled for another 45 minutes. They were better, but still tougher than the other two racks