So I did my first brisket yesterday on my Weber charcoal and since I had 14 hours to kill I thought I would try the 3-2-1 method for ribs as an "afterthought" side project. Had heard much about it, but had a version of making baby backs already that is/was pretty killer so I haven't strayed until now. I did these completely different than my previous ribs (outlined below): OLD YESTERDAY - Baby backs - St. Louis cut spareribs - Left membrane on, but scored it - Removed membrane - Dry rub night before - Dry rub 2 hours prior to smoking - Cooked 5 hours at 225 degrees in - Cooked 3 hours in ECB smoker (hickory), then did roasting pan with tightly sealed foil 2 hours in foil wrap (in the oven since Weber held brisket) with kids apple juice box juice and plastic wrap combo over liquid (did I mention this was an afterthought) and some extra rub smoke and water mixture - Finished with slathering of bacon - Finished indirectly on my Weber (once the brisket was in grease and then onto the grill for the cooler) with BBQ sauce for about 30-60 min sauce and grilling Here is the Que-view for my modified 3-2-1 (since I used oven) St. Louis ribs: They were perfect "bite off the bone" tender and juicy, with some of them being almost bordering on "fall off the bone." Was happy with the smoke ring also... Interested to hear any comments both about the old and new methods, plus wanted to let the newbies out there (like myself) to know that you can use the oven and charcoal grills as part of the process also if needs be.