hello all, I did a rack of spares this weekend, just for something to do, I used the exact 3-2-1 method, smoked with cherry for 3 hours, foiled with butter, and cherry juice for two hours, and then hour on the smoker to firm up..I wont go quite so long in the foil next time as the ribs were falling apart and hard to handle, the meat was delicious but I didn't have a smoke ring at all...just wondering if there is a secret to this or what i'm doing wrong, I used really heavy smoke for the first 3 hours, along with a charcoal briquet (sp?) because I heard on here that that would aid in smoke ring formation, the ribs were delicious, just wondering about the smoke ring, pics to follow when I get off of work.