3-2-1 is a guide line. I have great results with 2-1-1 unless I get an exceptionally meaty rack. By my thermometers I am cooking around 250. Yes they come out of the foil a little soft that's what the last 1 is for to firm them up and sauce them. In the last hour you have options if they are more done than you expected you can shorten the last hour. All that said 2 hours in foil has always been to long for mine. I keep trying to not foil but when I test the ribs and they are so tough I grab the Texas Crutch. Some day no foil I just have to be brave!
3 UDS, One charcoal eating fire breathing home bulit trailer pit,