I use Jeff's recipe for rub, with some slight modifications to suit my tastes. Sometimes I wrap in foil, other times I do not. My last set of ribs (3 racks) I started at 11am and let them go slow until 5pm. Slow as in 212 degrees, then popped up the temp to 275 for another hour. Pulled them out and set them in a pan, covered it with foil for 15 minutes until we were ready to eat. Cut them up and enjoyed! Just as moist as when I did the 3-2-1 method.
Any way works as long as you enjoy the taste, texture, look.
John