I'm pretty new to BBQ'ing with a smoker, and I've had a few hiccups trying to get it right on my new Weber Smokey Mountain. Yesterday, I followed the "Minion Method" and tried the 3-2-1 method. After 3 hours, I wrapped the ribs in some foil with vinegar, butter, and brown sugar. 90 minutes after, they were already fall-off-the-bone tender. I'm not sure if I did it "right", as it cooked more quickly than expected, but I really liked it!