I cook mostly with cherry and use charcoal as a starter.
So far, my best cookings have resulted from wrapping the meat in foil once it reaches about 165 internal temp. I pull the foil on the ribs (3, 2, 1 method) before I sauce. The meat is not going to gain any more smoke ring anyway, all you need is the heat source. I think the foil keeps the meat from getting too much smoke that can turn the outside bitter and dark. I'm still a newby so please take what I write with a grain of salt.
Lang Model 60 Deluxe
Old Hickory UltraQue
WSM and WSM Pro
Twin 65, 45, 25 and 10 gallon antique cast iron Brunswick Stew pots
TEC Infrared Grill
Route 1 Smokers custom Rotisserie smoker.