Just found this forum and am looking for some help. I've been cooking baby back ribs on a weber gas grill for the last few months. I get the temp up to about 200 degrees. I light the left most burner only and cook ribs on right side of grill away from heat (indirect). I use hickory wood chips in the smoker box and let cook for about 4 hours. The meat seems to shrink back from the bone but I've been finding the meat kinda tough. Are they over cooked or undercooked? I thought over-cooked ribs yielded meat that literally fell off the bone. I seem to have the opposite problem. Could they possibly need to cook longer? these are not huge baby back ribs. They don't taste bad it's just after 4 hours I would expect the meat to be very tender. What do you thinK? should i go longer or shorter?