This all came about due to the sticker on the packinging stating " Fresh Pork Whole Boston Butt". My wife picked it up at Winn Dixie for like $3.50, so she saw it as a good deal. I expected it to be a Country Style cut and figured I could do them in 4 to 4 1/2 hours. To my surprise I unfold a nice slab of Pork Spare Ribs. HMMM, we won't be eating until almost 8:30 tonight I have been wanting to expierment more with 3-2-1, being some people see them as overdone. Of course you can mess with the stages some to get more bite or leave them in the foil longer for more ''fall off the bone." I have been wanting to try 3.5-1.5-1, 4-1-1 and see how they go, but I did not have the time to work with on this smoke. I wanted to eat around 7 PM, so on the ribs went, setting the GOSM to slowly acquire 300º. Dam the torpedoes, full speed ahead. After about an hour at 300º, I lowered them back down to 250º, my normal smoking temp. At the end of two hours, I wrapped them in foil. Here instead of two hours, they received around 1 1/2, then almost a 1/2 hour removed from foil and on the grate. Looking at the pull back on the ribs, I was thinking, "you know, they don't look bad. My wife would be the best judge. She loves the "fall off the bone". Of course she use to par-boil and grill ribs when i first met her Her opinion............They were great!!! I had used Hickory instead of oak this time and I notice I don't get quite the smoke ring.........or was it due to less time in the smoker?? At any rate, in just around 4 1/2 hours we were eating ribs that tasted like 3-2-1 ribs. So did the extra 50º in the first hour do it or are 3-2-1 ribs really over done to begin with.