As Cal said, you are undercooking for ribs and Chicken. Thighs need to go to 175. That is why I recommend brining chicken. This will keep your breasts very moist while the thighs cook to proper 175 IT, breasts are usually fine at 165, but on a whole chicken you will pass that waiting for the thighs to come up to temp.
Ribs are measured by feel (toothpick test) for most of us, I know I take weight and time into consideration only to approximate when dinner is gonna be done.
Pork loins for me are brined as well, but I have not done one on the smoker yet.
You have come to the right place to fix your problems. It's always good to supply us with as much details as possible. Then the more experienced than me can help some more.