[chad]

I don't use 3-2-1 at competition. It's guaranteed to overcook the ribs.

It's more a 2-2 and check 'em or a 3-whatever in foil. If the rack is bending and passes Phil's toothpick test I just spray and hold 'em. I always shoot for the 5 hour window (that way it's almost impossible for them to be undercooked!) but wind up hold for at least a couple of hours.

I usually glaze the ribs as we prep the box. We are considering starting to use more sauce. You could still sauce in the foil but it would be a bit messy at the prep table.

Another thing Tim and I have deciced: when in doubt overcook! We've seen more problems with tough meat (underdone but not under cooked or unsafe!!) than with over done. The exception might be brisket since the judges are going to have the slice fall apart while they try to pick it up. Ribs - you may lose points for fall off the bone but not as much as with tough ribs -- ****this is just my opinion and what I've observed***