I've been using the 3-1-1 method lately for baby backs and spare ribs - used the 4-6 hour on a rack method before that. Both methods have given me decent smoke penetration and moisture retention but I'm still trying to get that nice rich sticky mouthfeel and glaze to the ribs. I use a brown sugar-base rub. Have even spritzed the ribs with apple juice and used honey during the foil wrap during the 3-1-1 method to no avail. The ribs, though they still taste pretty good, have a flat, matte-like finish to them.[p]Any suggestions?