Thanks much to everyone for the comments. I guess I was not really clear in my question. What I was asking was for the techniques of how those of you who are experienced foiling ribs use to monitor their doneness while they are still foiled. Obviously 3-2-1 was not the right forumula for these ribs.
For everyone who asked I trimed these to St Louis cut and smoked them right at 225. I got a call shortly before I foiled them and had to take care of something so I was gone almost the entire time they were in foil so they got the full two hours. When I got back it will still stable and running right at 225. I normally do both spares and baby back straight on the grates at 275 so 6 total hours of cooking time.
Lots of good discussion. Appreciate all the ideas for the next time.
WSM, 99 & 09 Performers, 2-OTG, SJG mini WSM, Summit 420, Q100, Akorn, and Schwenkgrill