3-2-1 never really worked for me either. My ribs are always done in way less than 6 hrs. Never done a bend test, just probe for tenderness. Also, I only put sauce on after I pull, rest and slice into single ribs.
Point is, if it doesn't work for you, try something else, or adjust the times. Maybe do 3.5-2-1, or if you want them to be a little more moist, 3-2.5-1.
"Eating 'Que isn't making me fat- it's the beer I drink while lounging by the pit."