I smoked up a batch of spare ribs using the 321 method on a Weber kettle. The temp at the grate read around 200-220 throughout. I used kbb and cherry to smoke. I think my problem was trying to smoke meat on a day when a cold front is moving in. I had the dampers wide open and a wind break set up in front of the grill just to maintain a T-max of 220. Any how, the meat was up to temp and had been on for 6 hours, but ended up pretty tough. The flavor was delicious, but it probably needed more heat and more time. Rubbed with 2 parts bad Byrons butt rub to 1 part light brown sugar. Getting foiled. The final product, that needed more time. Live and learn.