3-2-1 is 6 hours by my math. I can do the same ribs in 4 hours with no foil. All it takes is a slightly higher cooking temp, and leave the cooker closed and power though till done. That's it. Simple process that works great for st louis spares. For loin backs subract another 30-45 minutes.
Contrary to popular belief, they don't dry out. Lots of internal lubricant in ribs.
Less hassle, less mess. Cooking faster is easy by simply leaving the cooker closed up, and letting the magic happen.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)