That chicken looks mighty fine!

What method did you use on the ribs? I typically go (3-2-1) 3 hr smoke 2 hr wrapped in aluminum foil 1 hour unwrapped adding sauce in last hr. Also when did you add the sauce on them? I would recommend only adding sauce on the last 30-45 mins of cooking time just to have the sauce firm up a little.

Remove the membrane, rub a thin layer of mustard on the ribs, put on a good rub, set in fridge over night and put on the smoker the next day at 3-2-1 and you'll have to most consistent best ribs you can eat.