I'm a big fan of the high heat method for smoking ribs, although that's a bit of a misnomer. I smoke my ribs between 275-325 for about 2 hours. Add about 30 minutes to make them fall off the bone. It's more like medium heat method, but that doesn't sound as good.
I did the 3-2-1 and the 2-2-1 for years, and I can do ribs just as well in 2 hours. Meat only takes smoke for so long. Anything beyond 2 hours and you're wasting smoke wood. Last weekend I did an event at a local bar where we gave away 21 slabs of baby backs and got nothing but raves. In fact I do most of my smoking at that temp. I do pulled pork in 4-5 hours instead of 8, fatties in an hour and a half to two hours, etc.