Granted, I usually make baby backs so that could be the issue, but it seems that going with a 3-2-1 give me ribs that are fall off the bone cooked--a bit over cooked. Until I get my new Lang 36" which will hopefully will arrive in a few weeks, I'm cooking on my WSM 18". I generally hold between 220-240. (I use my Thermo Pro to monitor temps at the grate level.) Even then, I've typically pulled a few minutes before each step so it's more like--2:45, 1:45, 45. Even doing this, it seems like I'm over cooking a bit. So, is it the baby backs or should I just move to a 2:30, 1:30, 45 and be happy with it? BTW, they taste great. My rub and sauce get great reviews. I just want a bit more bite from the ribs. Thanks.