Okay, I know there's no such thing as a dumb question, just dumb people with questions. Here's my 2 for the day: 1.) When smoking ribs, do you put the meat side up or down? I usually put them in the MES meat-side up, bones facing down. It seems like meat-side down would get more smoke on the meat, but would be tougher to spritz with apple juice. 2.) Is there any need to continue adding smoke during the 2 hours in foil of the 3-2-1 or 2-2-1 methods? I usually add 1/2 a hand of chips every 30 minutes while I smoke to keep the TBS. After you catch your beath from laughing so hard, and have the tears wiped from your eyes and can see your keyboard, and and all responses will be appreciated.