Need some help with ribs

Some questions that need to be answered for anyone to be able to help you:

What temperature are you running at?

What kind of ribs are you doing?

3-2-1 is for 225 best deal 275 neked

3-2-1 needs to be used as a guide not a rule IMHO. I wrap my ribs before 3 hours - I wrap when the bark and color look good. I start probing my wraped ribs at 1.5 hours - some times they go 2 some time they go longer. After I unwrap I let tehm frim up about 30 minutes then I sauce them - that takes about 15 mins to set.

You need to watch the ribs and not rely on 3-2-1.

3-2-1 method was developed for cooking at 225 degrees. If you raise your temperature you will have to adjust times accordingly in the 3-2-1 method so you do not overcook your ribs.

Also you can not rely on cook times or internal temperatures as the defining item to tell when an item is cooked. Each piece of meat is different by way of connective tissue/fat and each one will have a different time/temperature when it is cooked properly. For bone in pork butts it is the bone wiggle test, for boneless pork butts it is the probe test. For ribs it is the toothpick or the bend test. For brisket it is the probe test. If you go by strictly by time and temperature you will get mixed results on your bbq.