Competition BBQ Secrets

Bill,

I have a question about my Ribs I have been smoking my ribs (3# St Louis style) in a barrel type smoker with Apple wood 75% and Hickory 25% using the 3-2-1hr method @ temps between 217 and 227 on my digital readout.  My problem is when I cut my ribs I only see about an 1/4″ of smoke ring and not smoked all the way to the bone.  Any ideas on what I should change.

 

Thanks

Tom