Thanks for all the information. I was starting to get discouraged with my spare ribs attempts as my last attempt ended very badly. I cooked these ribs for almost 6 hours but they still wasn't where I wanted them to be in tenderness, They were close, but not what I was wanting. That aside, I had a major problem with the rub. I had made a big batch and this was the last bit of the rub that I was using and it turns out that most of the salt in the rub ended up in the bottom of the bag and made my spare ribs WAY to salty. I mean I am a salt lover and these things raised my blood pressure just looking at them.
A friend of mine who has the exact same smoker I do, gave me a recipe to try for baby back ribs. This one called for me to brine the meat over night and that is exactly what I did. I used the rub that was with the recipe and I was a bit disappointed in the taste. I found out I am not much of a summer savory fan on baby back ribs lol. The good news, I had roughly 3 pounds of baby backs and smoked them for roughly 5 hours and 20 minutes at 225 degrees. They turned out EXACTLY the way I wanted them to be for tenderness. They were not fall off the bone but when you bit into one the meat just fell right into your mouth with no pressure at all.
Ok, so things I have learned.
Summer savory on ribs is a no no.
The wood I used this last time was hickory but it was from very young trees out of my parents back yard. It imparted almost no flavor at all into the meat and I had it smoking for the entire 5 hours (3 small chunks of wood per 1 1/2 hours)
I think the most important one is to brine my meat the night before to get that texture that I want in a rib.
So now I have the texture down, now to find that ultimate rub to go on the meat