There are many things that can impact the texture of ribs. Are the briquettes you are cooking with the wrong size? Or, if you are using lump, was it made on a Tuesday or a Thursday? It looks like you are cooking them on a UDS or a WSM. If so, do you have the front of it facing Kansas City? How about the glaze? Were the ingredients ever stored in a windowless building? Is the spacing of the grates 3/8" or 1/2"? What about the material your smoker is resting on? Is it wood or some type of masonry? What newspaper did you use to start your chimney? That's an important consideration. What direction did the wind blow the smoke towards when the ribs were cooking? One other thing, was the smoke wood cut with an ax, a hatchet, a saw, or a combination? Does your cousin hang out around stumps?
I really want to help, but you have to give us the important information above. So, send over your complete recipe and process. I need to see the details of that flavor profile and glaze or, I'm afraid, there is no way that we can help you.
