Hello everyone, I am from North Texas (Between Dallas and Oklahoma) and am semi-newbie status. I have been smoking pork shoulders in my offset Charbroil for about a year (done about 5) and really enjoy it. I am wanting to expand my smoking skills and start trying Brisket, chicken and Ribs (doing two racks this weekend). I have never done ribs before so I plan on doing some research on here first, I picked up a couple racks of what they called extra meaty pork loin ribs. They also had spare ribs that were larger and look like there was more meat, which is the best cut of ribs for smoking? I have also read several posts about the 3-2-1 and 2-2-1 at 225 what is the advantage of one over the other and do you usually apply smoke only in the last hour to get that smokey flavor or in the first three (or part of the first two or three) as well? Thanks again and I will post some pics this weekend.