Hey guys, first time smoking ribs, I usually grill them on a cedar plank seasoned with Lawrys Seasoned Salt. Anyway, I seasoned the ribs with Weber's Kansas City Rub, applied over a layer of yellow mustard, and I used lump coal with Cherry chunks for smoke. I think I did a good job maintaining thin blue smoke throughout the cook. Ribs were cooked for 5 hours at 235*F, they were slightly frozen still when I put them on. I'm thinking if I left them on a little longer their would have been more bark? Or is there something else effecting that? First time using DigiQ DX as well. A layer of BBQ Sauce What are your thoughts, opinions and suggestions fellas? If I let them cook longer would I have gotten more shrinkage?