I'm pretty new to ribs and such (as in completely novice). Trying a 3-2-1. When looking to see if its ready to wrap, do I simply look for visual if the meat is pulling from the bone? Do I go with an internal temp? Should the meat already be browning? Also, any particular tips for foiling the ribs? I presume its a lil different from foiling a brisket or a roast if for no other reasons the length and the bones.