The "method" is just a guideline, thats for sure.
But babyback you might want to go 2-1-1 or 2-2-1 (from things I've read here.
Personally, I stopped the "1" in all my rib cooks, and stopped watching the clock.
When the meat begins to pull back from the individual bones, whether spares or babyback, then I wrap for 2 hours and throw in the cooler.
I do baby's almost exclusively, and stopped watching the clock, other than as a guide to "go check" the progress.
Good luck Von
"Statistics can be found and used to support any viewpoint, no matter how outlandish. 62% of the population know that." - W.C. Fields
Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven