I guess it really payes to make friends with your butcher. The problem I had with ribs before was because the pig was too old. She was a tough old girl (or guy).
Found a ok deal on babybacks, smoked them for 5 hours, wraped them in plastic wrap with a couple of sprays of apple juice, put them in a deck pizza oven turned down to 180 (not bad for a 50 year old oven). Nice and tender, put back in oven with sauce on for about 5 and serve.
Lesson learned, fresh meat not frozen.
Thank's for all the help here on the forum.
and Kate anamax makes bio-wille.
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