Getting ready for a Sunday spares smoke, hoping for a tasty post Pats game dinner during the late games. I am going to experiment changing my normal 3-2-1 method with less time in the foil. Thinking going with smoke for three hours, foil for 1 or 1.5 and then back on the smoker with sauce. Likely will take Smokin Al's advice and temperature check (usually I just go by time) until 195 or so and then finish them on a very hot grill. (Electric smoker doesn't provide too much "bark") I am trying to avoid overly tender, fall off the bone (before you can eat them) ribs and trying for the "pull easily from the bone" finish. Using an electric smoker, apple/pecan, water-pan and "Rub Some Butt" rub with some other spices thrown in.