used my brand new 4 shelf GrillPro model 31845... mustard coating plus rub on 6 racks or ribs sat in fridge overnight... took out to set at room temp for 1 hour prior to placing in smoker at 225 degrees for 6 hours... soaked apple wood chips in water for one hour before use.... opened the door once every hour to spritz with apple juice... after hour 4, internal temp was 150 degrees so wrapped in foil and rotated top shelf ribs to bottom shelf, etc... after 2 more hours internal temp was 165 degrees so took out, still wrapped in foil and placed in a cooler (without ice) to sit and rest. About 1/2 hour later opened first 3 packages and cut. The flavor was excellent but the expected tenderness was NOT... meat was red throughout..? very ham like...? Any help, suggestions, information would be greatly appreciated for my next attempt... Thank you!