Thanks to all who provided advice about purchasing a Big Green Egg. We have now bought a Large one, and we're eager to get going.
I tried making country ribs today, using a recipe that called for smoking the meat at 275-300 or so for about four hours. The meat came out really tough, although pretty tasty. PLEASE, what should I do to make my ribs as I want them to be...falling of the bone tender, yet juicy meat? Is there anything I can do with the ribs I've already cooked to make them more tender?