I smoked threee racks at 225 for three hours and then sauced them and returned them to the smokette for 50 minutes. They tasted good but were a little tough. Did I cook them too little or too long?
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id say too short. i usually cook my baby backs at 225 for more towards 4 1/2 to 5 hours. i just check for the 1/4 to 1/2 inch pull back from the bone.
Too short, Need 5 hours.
Like fishguy said, make sure the meat is pulled away from the bone a good 1/2 inch. Try picking up the slab with a pair of tongs. If the meat doesn't begin to crack you need more time. I suggest reading through the Rib Archives and educating yourself on the "how to's". It's time well spent. You'll learn a lot from others experiences. 
Thanks for the answers - I have read through much of the rib archive. First rule - don't open the door. That's fine but then how do you check if meat is pulling away from the bone? Some of the posts on baby backs suggested a shorter time than I actually cooked them and the CS book suggests 3.5 hours total. Lots of advice - hard to know what is right but next time, I will try a longer cook time and see how that works.
Dave G - I have not done baby backs for awhile - just spares. Had a lot of trial, and mostly error, until I took a recommendation on one of the forums. After trimming and removing the membrane, it's basically 3 hours @ 225F, remove and spritz or drizzle with apple juice, foil and back in for 2 hours. Remove, take foil off and back in for 1 hour. Works like a charm every time. May not need a full 6 hours with baby backs.
Dave - Disregard the Cookshack book. Times seem to be routinely understated in it... I don't know why. Listen to the folks on here.
not opening the door is a good point. there's a difference that i see. do not open the door to check on the cook. open the door to check for doneness. having said that, you know your ribs "should" be close around 4 hours, so opening the door then will be a check for doneness. like another reply, you can pull them if done, or spritz them/leave them alone/foil/whatever and let them cook.
Purchase some Cookshack rib racks. Cut ribs in half, attach to rib racks ( about 1/2 way down on the ribs), and not let them touch smoker box. 4 hours @ 225, fall off the bone. Put rack at very top. I have been able to due 8 hooks at 1 time in my 008.
Dave - Did you mean rib "hooks?" I didn't know CS had rib racks.
They have excellent rib racks,but may not fit all model cookers.
Hope you guys don't mind me putting my .o2 cents worth in......But, if you are going to open the door and check "pullback length"....or the "bone twist test"...then I would just go ahead and grab the last two bones , one with each hand , and just see if they pull apart......That seems to be the type of ribs that most people here are trying to achieve.....oh well , just my .02, like I said.
Dave,
Yup, too tough is probably a sign of not cooking long enough. Too long the meat would look like shoe leather.
The best way to check ribs for some is to pull a bone if you want, but I pick up the whole slab, look at how it bends and if it's to the "crack" stage where the meat is separating. The bones on the outside will remove easier than the ones in the middle.
Don't go with the cookbook times, go with the forum comments.
You'll have to open the door to check, just realize this and compensate your time. In the future, once you get it down to a particular time, you'll know and probably won't have to open the door.
And keep in mind, BB can be from 1.5 to 2.5 lbs per slab and that 1 pound difference can add an hour or even two to get them done, so I always recommend weighing your slabs. Same for Spares. That's why some don't cook up the same, simple as weight differences.
Yup, too tough is probably a sign of not cooking long enough. Too long the meat would look like shoe leather.
The best way to check ribs for some is to pull a bone if you want, but I pick up the whole slab, look at how it bends and if it's to the "crack" stage where the meat is separating. The bones on the outside will remove easier than the ones in the middle.
Don't go with the cookbook times, go with the forum comments.
You'll have to open the door to check, just realize this and compensate your time. In the future, once you get it down to a particular time, you'll know and probably won't have to open the door.
And keep in mind, BB can be from 1.5 to 2.5 lbs per slab and that 1 pound difference can add an hour or even two to get them done, so I always recommend weighing your slabs. Same for Spares. That's why some don't cook up the same, simple as weight differences.
Thanks, it's "rib hooks".