Pork ribs are interesting. Seems everyone has their own formula. 1/2/3, 3/2/1, 2/2/1 , etc.. (Smoke/wrap/smoke) I am not a wrapper. I don't wrap ribs, don't wrap Pork butt and rarely wrap Brisket (when I do it is butcher paper) I also don't do sauce, I will add a glaze to my ribs near the end, but no sauces. Once upon a time, I was a 225F guy and my ribs took 5-7 hours. I now cook my ribs at 275F and have never been happier, as my ribs are done right at 4.5 hours. The last two rib cookoffs in entered, I have won 1st Place, so I'm gonna stick with my current method. How about you? What is your go to method? The ribs in the photo were my most recent ones. They turned out much darker than I like, but the taste and tenderness scores outweighed the appearance.