Hey all, this is a great forum I stumbled on to in the last week or two and just want to say thanks. Its made my start in the smoking world much much easier! So far I have been able to turn out a couple great chickens and some amazing salmon. So I figured this weekend it was on to some ribs. I talked to my local butcher who is getting me some nice fat baby backs and I figure for my first time I am going to go with the 3-2-1 or 2-2-1 method as a starting point. My biggest question is: since there is a little discrepency about the times to take things off, is there more of a temperature gage I can use to know when to start each step? For instance, the first step should be 2-3 hours, is there a termperature I should be on the look out for to foil wrap them? Same question for taking them out of the foil? Thanks in advance and I look forward to many more learing posts!