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.