[GMDGeek]

Basically they use a 3 - 2 - 1 method. 3 hours of smoke, 2 hours wrapped on the pit, then 1 hour wrapped in a warmer box or ice chest. They will remove the ribs from the pit, pour off the juices, and then sauce their ribs. Typically lightly sauce the back of the rib, flip it over, sauce the meat side, sprinkle lightly with their rub, then re-wrap them in foil, and then put in a warmer box for an hour or so. Keeps the ribs from over cooking. The residual heat while in the warmer box tightens up the sauce and finishes off the ribs. Its a technique I've come to use often.

Hope that helps.