Don't have an Akorn, but have never had an issue getting a nice ring. 2 things I do is put the meat on cold so it stays below 140 for a bit longer, and start the cook off at a cooler temp (250ish) for first hour or so in attempt to develop a ring, and get some smoke in the meat, then crank up heat to 300-325 for the rest of the cook.
It only takes 4 hours or less to cook st louis cut spares using the above method. Loin backs are done closer to 3 hours.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)