I have never heard that, and growing up in Denmark, we ate both dark/rye and white bread all year round...

Thanks. It's a shame that I can't mark both answers as answers, because they both helped. What I did was to smoke the ribs at 270-285f for 5.5 hours, and they were bloody perfect. I started at 270, and opened the bottom vent enough that the temperatures slowly went up to 280 over those 5.5 hours. Thanks to everyone for the help.

@bob1; My pork ribs are usually great after about 3-4 hours, so I guess it makes sense that these just needs more time. The two "recipes" I linked to seem to indicate that 5 hours ought to be enough... @SteveChambers; thanks, I'll try to give them a bit more time next time I make them.

@GdD; I am not sure what you mean... I had them on a rack in my smoker/kamado. For my second attempt I had a container with liquids under it.

It was very tasty, and was a great success with my guests ;-)