Hey folks, Question about ribs on my ECB, modifications listed in my sig below.... I'm still new to this. I've made St. Louis ribs twice now, with tasty results. My wife is one of those that thinks rib meat should be falling off the bone when eaten. Mine have been pretty tender and tasty, but not falling off the bone. So far, I have not used the 3-2-1 method. The reason is because my ribs are close to 180* after about 3 1/2 hrs. I pull them off and let them rest for 10 min after they hit 175*/180* I'm afraid all that extra time wrapped, and then again unwrapped will over cook them. OR is wrapping them and cooking to a higher tempurature the trick? On my Brinkman, I've got a calibrated thermometer. I'm getting pretty good at tempurature regulation. (Which really means I know how much charcoal to start with ) I can pretty much keep it between 225*/250*. So, how do I make them fall off the bone without ruining them?