Assume spare ribs not baby back ribs at that time? How are you cooking them, Texas crutch are all?
I used to do all the crutch etc but now run my smoker at 225-250C for 4.5hrs for Costco baby backs (much larger & meatier than supermarket ones, about 600g each) with no fooling and then sauce for the final 15 mins.
Always come out with just the right bite / pull away from the bone. Found the crutch often pushed them ribs too far.
If you haven’t already, have a look at
www.amazingribs.com some great ribs, recipes etc along with loads of science as to what’s happening.
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