Thanks to everyone for your replies. I went with the 3-2-1. It ended up being more like 3-2-1.75, though. After the final hour it just wasn't barky enuff for me.
There ended up being a lot of fat inside the meat, but that only added flavor and moisture. I was really pleased with the out come. Loads of flavor, juices, smoke, and bark. Not stringy. Not dry. Not mushy falling apart. Firm to the point of needing a steak knife, but not chewy at all.
Masterbuilt 30" propane.
3 hours @ 240 with hickory and mesquite chips.
Spraying after the first hour with 3 parts apple juice & 1 part Jim Beam.
Temp after 3 hours was 135.
Foiled for 2 hours. Temp 170 and still very stiff.
No foil for one hour with more chips. Still not tender and not enough bark,
but it's getting really late so I cranked up the heat to high and blasted them for 45 minutes until nice and crispy.
Out of the smoker and back into the pans covered with foil to rest for another hour.
I'm guessing I was losing a lot of heat the first 3 hours due to me cooking some bacon steaks. The store I bought the ribs at cures and smokes their own ham and bacon. The bacon is sold as slabs. Good stuff, but needs more smoke. I skinned it and cut it into 1/4" slices and put them in with the ribs.
After a night in the fridge:
After 2 hours foil. I used a pan because the bones would have poked holes in foil.
After 1 hour more slow, then 45 minutes on 400, and an hour rest, they're done.:
After all that, even the outside slice is juicy:
Ready for nom nom!
Mac n cheese and collards complete it:
Oh.... some bacon shots:
After an hour.
After 3 hours I decided to finish it in the oven. I did not want to keep disturbing the ribs.
The bacon is melt in your mouth tender, and seriously good!