i tried the 3-2-1 on my first set of spares. I didnt get to the 1. when I tried to take the foil off they were already starting to fall off the bone so I just let them rest a bit and served them. plenty juicy and melt in your mouth. I need to tweak my technique a little.
the idea behind the final cooking time (the -1- ) is to firm up the ribs again.
If you keep them at 225 and foil loosely or in a pan for 1.5 then 45 on the final part of the cook you will be amazed at how good they come out.