Gang, I'm shocked that this thread is still alive. I started it over a year ago.
I've read a few postings about specific measurements and timing. Don't copy verbatim what Mixon & Trigg does. First off, they're doing competition style and you'pre doing back yard style. Use their method as a guide and develop your own style.
Trigg's ribs taste like sugar and for me, that defeats the flavor of the pork. Pork shouldn't taste like honey, sugar or whatever. All those extras should just compliment what you're doing.
Also, don't take 3-2-1 as a religion--it's just a guide. If you're going to do 3-2-1, remember that you're SLOW cooking the ribs for about 6 hours, in my opinion and for my taste, , that's to much time. Good cooked ribs shouldnt be falling off the bone nor dried out in the inside. Perfectly cooked ribs, in my opinion should still have a bit of tug on them. And should taste like ribs.
Discover your own method and the only way you can do this is to experiment. I love this website but I'm cautious with the information on here. Take all information with a grain of salt. What one person prefers, someone else might hate.
The basic way that I do ribs is simply this:
1 - Use St. Louis style ribs (which I get from Costco);
2 - Get my smoker going;
3 - Rub the ribs down on both side. I don't smother my ribs with rub but give it a good dusting
4 - For me, I do ribs at 275* (based on this temperature, they SHOULD be ready in 4 hours);
5 -You can leave the ribs on the grill for 4 hours (no peaking) and then test for doneness by either using a toothpick to see if it slides in and out easily or bend the ribs. If they bend easily, they should be done--then take a small bite.
6 - If you really need to foil and put in butter and honey, do it after two hours. Put in whatever you want along with apple juice, foil and back onto the pit for an hour.
7 - After an hour, remove from foil and put the ribs back onto the smoker grate. After 30 minutes, check for doneness. If it's not up to your standard, put it in for another 30 minutes.
There, ribs made easily. It's not rocket science and not necessary to make it complicated. Just good food. But again, ya'll have to decide what's good for you!