I've had a lot of luck using the famed 3-2-1 method of cooking ribs (I do spares almost exclusively) but my problem is that by the time I get to the 1 part the ribs almost disentegrate when I pick them up. I've forgone the last step on more than one occasion and invariably my ribs come out the consistancy of a well cooked butt ready for pulling. I mean these things are so fall of the bone tender, you almost need a spoon to eat em. My question is, I want to make ribs with more "bite" to em. How should I modify the cooking process to allow for a little more adhesion to the bones so there's something to chew on without pulling the bone out and tossing it aside? Should I maybe try a 221 method on my spares? or maybe my temp control needs work.