Smoked Ribs For The Fall

smoked ribs

As Fall is in not-so-full effect, I am transitioning from the grill to the kitchen. Somewhere in between though, I typically find myself using the smoker this time of year. Of all the cooking vessels I use, I have to say I am the least proficient with this. Luckily, my last two attempts at ribs have gone fairly well.
I like the dry rub method with a little apple cider vinegar wash towards the end. I use a cheap $100 gas smoker that looks like a gun safe that I bought from Walmart a few years ago. I smoke them for about 4 hours and the last 30 or so in reynolds wrap – all around 250F.
As for the rub recipe, I vary the spices, but it usually includes brown sugar, cloves, nutmeg, cinnamon, hot paprika, smoked paprika, cayanne, garlic & onion powder, salt and pepper.
I am still not 100% satisfied with the tenderness, but the taste is amazing. I am hesitant to try the pre-boil method, but am curious if this will fix the fall off the bone doneness I am looking for. Any suggestions to achieve this would be highly appreciated!

****SUPERBOWL SUNDAY 2013 UPDATE**** I found the secret. Not sure where I read it, but the trick is 2:2:1.That is 2 hours smoking, 2 hours in reynolds wrap, then 1 hour back out of the wrap. All at the 250F. Smokey, tender, and crisp. 2:2:1.