For Spare Ribs! 3 hours in smoke, 2 hours in foil - well sprayed, 1 hour or however long you can wait back on the heat - this is when you add sauce if you like your ribs "wet"
Baby Back Ribs will need a shorter cook time -- maybe 2-2 or 2-1-1 like John said earlier a key to when the ribs are done is when the meat pulls back from the end of the bones about 1/4 inch or so -- another clue is when you try to pick them up the rack breaks in the middle :D
I've been cooking chicken thighs at approximately 1.5-1-1 and it just falls off the bone. The last 1 is approximate since I'm saucing the chicken at that point and letting the sauce "candy up".
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker