I have a 22.5" WSM too. My advice is no 3-2-1. Fill the ring with Kingsford. Use a weed burner or a chimney to start a few coals on top of the unlit ones (the Minion method.) Put your smoke wood on top of the lit coals and the middle section on the lower. Pour water into the foiled bowl and put your seasoned ribs on the top grate. Put the cover on and go to 250F on the lid thermometer. Go away for three hours, come back, and be amazed. They may need a little more time but not much. As far as tenderness goes I always use the "tear in the middle" or the "pick the rack up with tongs and see if it cracks" or the infamous "cut a rib off the end and eat it" test :-D
