I agree with you Jack, there is a lot of natural variation in pork ribs, shoulder, pork butts, I always lean them out prior to smoking, the flavor and tenderness is always good.
When selecting ribs, shoulder or pork butt at the grocery for smoking I take the time to select the meat cut from the Right side of the carcass. Pigs typically sleep-rest on their Left side so that meat is more compressed and is tougher. The meat from the right side is more tender..
Ha Ha,,,Just kidding on that one. That is a BBQ joke.
