I have made ribs twice and I would like all of you to know the steps I took each time so that you may help me improve. Both times I hickory smoked pork ribs with apple chip wood, was unaware that there was a membrane that needed taken off, smoked them for about 8 hours at temperature range of 170-225. And had a water pan underneath. Each time I followed smoking with an additional few hours in the oven at 170. One time I boiled before smoking and the other time I did not. Both times the flavor has been excellent and the ends have been tender, but the rest of the rack has been a little too tough. Please help!!!!!!! I am having guests this weekend and want to impress!!!!!!