OK, ran by and picked up some ribs and tenderloins after church. Just could not wait until next weekend. Rub and mustard on all of it and into the smoker GOSM. This is 1 1/2 hour in. I am going to do the 3-2-1 on the ribs and was thinking about doing the same exact thing on the tenderloin, just to see how it would turn out. Any other suggestions or advise?