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Sounds like he likes them moist & fall off the bone. Many of us do that with Ribs, Butts & other big pieces of meat to hold it hot for 1, 2, 3, or more hours, if it's done hours before time to eat.
A lot of folks like ribs to be 'fall off the bone' and that's fine. Sounds like that's what your friend likes. Personally, I prefer the meat super tender but still attached so you see the outline of your teeth in what's left on the bone. I've been using 3-2-1 @ 220-225° and it works for us.