3 hours in the smoke cooking
2 hours wrapped in foil cooking
1 hour wrapped in foil, towels, in cooler
the times are guidelines, they are not set in stone. you want to cook the ribs until the meat pulls back about 1/4 inch.
wrap in foil adding a lot of your mop/spray. place back in the smoker and leave alone for about two hours, but you should check on them.
pull from smoker wrap the foild packets in old towel, place in cooler, and fill dead space with more towels.
BE CAREFUL when opening foil packets. I then place on grill for a little bit of time to firm the ribs back up, and let any sauce I am going to use cook into the meat.
It is important that cold beverages be consumed while you are engaged in 3-2-1 production of ribs. I have never had a bad set with the help of cold beverages, something about the sound of the pop top opening that makes the meat get right.