Hello there ladies and gentlemen, Ok so here's the deal . . . I am going to make my first attempt at smoking ribs for Thanksgiving tomorrow and what I'm looking for here is a fool-proof guide on how to smoke them. I'm not really concerned at this point in winning any BBQ competitions but I am concerned about making them EDIBLE lol. Now, in reading some threads on this forum I've seen the 3 2 1 or 2 2 1 method mentioned numerous times. With this info I know it should take 5-6 hours roughly of cooking time and that is all well and good for timing purposes but I also realize that with ribs it's not like brisket or pork butt wherein the meat itself will tell you it's doneness via internal temperature (and that in itself is pretty fool-proof) but rather ribs are all "eyeballed" from what I understand. So with that being said, here's what I'm working with: Got a Grillpro vertical propane smoker. I also utilize an oven thermometer inside the unit so I know exactly what the smoker temperature is. So that begs the question . . . what temperature should I be smoking the ribs at? The ribs I have are simply called "pork back ribs" as per the packaging. Not "spare" or "baby back" just back ribs. With this in mind, which of the 321 or 221 methods would you recommend? Now there is a TONNE of debate as to whether to foil or not to foil. But again I would just like to reiterate that I just want the ribs to be edible as I am having family over and I would be crushed if the ribs were a disaster. Is foiling the way to go to guarantee success or . . . you know? Now what's the deal on using sauce? My brother phoned me up last night and he said that he and his wife concocted their own BBQ sauce and were dying to try it. I have never sauced anything in my smoke, just used rubs. Should I be saucing whilst the ribs are on the smoker? If yes, how often. If no, when do I use sauce? And if I am using sauce, should I also rub the ribs prior to smoking or is that a bad idea? Yes these are newbie questions but here's the newbiest of them all . . . do I smoke meat side up or bone/membrane side up? Yes, that's right, I went there lol! In closing I would just like to say that any and all information is appreciated. It was with the communities help that I was able to pull off very successful attempts at pork butts and briskets and I hope to do the same with tomorrows ribs. Thanks in advance and happy smoking!