So those of you who don't 3-2-1 can you post your method... is it just 6 hrs in the rib rack spraying every so often?
I use my BDS for smoking, which is smoking/cooking directly over the charcoal (24+ inches of clearance between the food grate and the charcoal basket) without the use of a water pan or other barrier between the food and the charcoal, I maintain a temp of 225-250, start bone-side down, I flip my slabs every 45 minutes... minimum spraying. I may spray them once or twice. If I use a rib rack, I flip or turn over the slabs every two hours. Smoke until I know they are done. I use time as a tool, not as a rule for when my ribs are done. Not all slabs cook to my satisfaction of doneness at the same time. I use the bend test of the slabs to check for doneness. Pull the slab off the smoker and wrap in HD foil with a few sprays of apple juice, allow to rest 30-45 minutes.
Whichever type of smoker/grill I would use for smoking ribs or other meats, is to ensure the smoker/grill thermometer is accurate and I would use the bend test to determine when the ribs are done. When I used to use my CG for smoking, I would lay the slabs on the cooking grates bone-side down the whole time (maybe flip once or twice depending on if I wanted something to do
) and move the slabs around the main chamber once just to cook in different areas being wary of the hotter temp by the SFB. I would spray them with apple juice every hour very quickly and close the lid. The one process I NEVER used, was the 3-2-1 process. And I probably will never use that process.