Did some babybacks over the weekend and tried the 3-2-1 method (sort of) and the ribs came out great. It was more like 3-1.5-0... I fell asleep and woke up at the 1.5 mark and checked the ribs. They gently steamed when the foil was opened up and no juice! They felt and looked ready.
Indeed some of the best ribs to date! Getting my fluctuating temps under control really made a difference even though still believe my temps might be a little higher than desired. If I hadn't foiled the ribs they would have been dry for sure! Already a nice bark- the conclusion was: "done" and an executive decision to remove the ribs was made.
Ate the last of them last night.
Aside note:
I have two thermometers. One big dial in the lid that I installed. One oven-style inside at grill/meat level on the grate that only gets seen when I open the sucker up. The one in the lid usually reads 100 degrees more than the one at meat level. Which one do I trust?