Smoking St Louis Ribs
I just got a texas longhorn smoker, was impressed with the heavy guage metal. Anyway, I notice when I make baby backs they are fall off the bone, anytime I try st Louis ribs they are tough. cooking at 225-240 for 5hrs than wrapping them in tin foil with apple juice for another hr. Any suggestions?? Also, anyone here do Briskets? How long and at what temp would you cook it at? DO you wrap with foil at any point?