i got a WSM a few weeks ago. First time using it i did 3 racks - baby back, pork spare, and beef back and they came out amazing. with just worcestershire as a binder and a good rub i honestly thought the beef ribs were amazing. they were smokey, moist, flavorful. i didn't use foil and about a 4-5 hr smoke at 225ish (membranes removed). i got pretty cocky with myself and invited a bunch of family over and thought i'd do 3 racks of beef ribs same as i did the other time and again took membrane off (as much as i could but beef membranes can have various layers) used worcestershire sauce and my favorite rub. i got completely different results and this 2nd time the meat was pretty dry and tough. i still had another 2 racks the next day and tried them again to redeem myself and even sprayed apple juice on 1 of them just to see if anything would change. they have good bark but honestly they are dry and chewy. i'm dumfounded how i could have gotten such opposite results- both beef backs were from same market. not sure if i should try foiling them next time like the 3-2-1 method with pork spare, and baby backs. anyone have any thoughts on this? how can i get moist and non chewy beef backs?