I have been smoking ribs for a few years now and normally have wood chunks smoking for nearly the whole time. My ribs would come out black from smoke. This last smoke last weekend I used wood for first 2-1/2 to 3 hrs of the 7hr cook. They were still quite dark colored. Meat fell off the bone, so the ribs were done and they had a nice smoke ring. But I'm thinking I still have to much smoke flavor. I used hard maple for my smoke. So...........how much smoke do you pros get to your ribs????