For those that love ribs but not the smoke flavor... What are some tips for reducing the smoke flavor. Here's what my newbie brain tells me: Don't use wood. Just charcoal. Don't put meat on too soon. Let coals burn a bit longer. Keep top vent open (WSM) Foil for the first hour (this is a wild guess because the smoke permeates most when the meat is raw? True? False?) then unfoil? Use a particular rub/mop ? Thanks for your tips.