I've been switching back and forth between straight smoke cooking and the 3-2-1 method cooking ribs. I like them both ways, but to me, cooking them without wrapping in foil give me the best results. Some people like the "falling off the bone" result of the 3-2-1; I like the "bite" from straight smoking. And to me? They are still falling off the bone, just not "sloppy" falling off the bone.
Ribs smoked for 7 hours over hickory, rubbed with Meat Church "Honey Hog". (My "go-to" rub)
Ribs smoked for 7 hours over hickory, rubbed with Meat Church "Honey Hog". (My "go-to" rub)