Re: Spare Rib Run.Way to go SmokeMack! Your repast looks absolutely AWESOME! You are really getting the hang of things! I can practically taste those ribs right through my monitor.
BTW, chewy rubbery skin is the norm when chicken is cooked low and slow. If you want crispier skin, try raising the temp in your smoker to 300* for the last hour. If you are smoking multiple meats, just stagger the times that you put everything in so that you can pull your ribs or shoulders out first and let the chix finish up at the higher temps.