Well I have been smoking my fair share of ribs since getting my Green Mountain Daniel Boone smoker. Every time I try the 3-2-1 method my ribs get way over done and black on the bone side. I set my smoker for 225 deg F and do it like everybody else and it does not come out right. I live at 4500 ft above sea level and I think 225 deg is too freakin' hot for use guys in the Rockies but that's my opinion. Last night I tried it one more time but only put them wrapped in foil in the smoker for 1 hour. They still got black on the underside and too over done. I guess I'll have to lower my temp to 200 deg and try it again. Thoughts anyone?