I have been smoking ribs the same way for the last couple of years and there is room for improvement. First off I started using 3-2-1 method but this season I have started using the 2-2-1. I am using St. Louis Style ribs, I always remove the membrane. I use Jeff's rub the night before (great stuff), apple juice during the foil period and Sweet Baby Ray's before serving. Cooking temp is 225-250. Wood is usually Hickory but have tried Mesquite and Mesquite Hickory mix. The results are tender for sure. When cutting the ribs many bones just fall out of the meat. One thing I need to learn how to do is to cut off the cartilage that joins to the end of the bone. A real bummer when you chew into one. Maybe I just need to get better meat but have tried many cuts from many places. I am wondering if I should cut back on the foil time as it seems to soften the meat too much. How do I take this to the next level?