I don't wrap. Tried the 3-2-1- once, led to FOTB, rib failure. Since getting rid of my offset I use a Weber kettle, charcoal chain and wood chunks, like that more than the SnS. I start toothpick probing at around five hours in, usually do some sauce then too. I usually pull an hour later when the bend seems right, around 196º-200º according to my Mk4, clean bite. I don't smoke anything but spares, practice makes perfect. RAY
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I have done ribs every which way and it depends on the mood.....
But as a general rule, I tend to prefer 321 @ 225 for spares: These are close to FOTB but not 100% FOTB
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But for Baby Backs (I trim all the loin meat off) I don't wrap and run them @ 235 till tender, flex bent test (INT 196 ish) usually 3.5 hours with glazing .....Then I glaze and wrap and rest (30-60 min) at temp (170)....
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Trimmed baby backs like the above rule in our house! These have just the right amount of bite and are not FOTB!