I ended up doing the 3-2-1 but not really on purpose. It just fit with the errands we had to run today. I thought they turned out great and the wife and kids ate more than usual too.
Im gonna run and grab more of the sale racks and will probably switch it up next time to try out different methods.
3-2-1 is frankly the best, base-level method to start out with for planning your cook timeframe. From there (as shown in this thread) everyone can adjust as needed based upon their preference, experience, and setup/cooking style.
I like smoking for 2-3hrs on the first leg because with a pellet smoker, gives me the most chance to get the smoke flavor in. I'll check first leg after 2hrs and possibly move to wrapping, but usually it's 3hrs.
I adjust on the fly for the 2nd leg based upon how much the meat is pulling back from the bone, how flexible they look. I will check them after about 1hr or 90mins here and basically move to step 3 when I think they're almost done. Third leg might only be 30mins, because I want them falling off the bone, but still juicy and melting in my mouth but with a little bark to them.
I've tried a couple times to cook these to temperature, but I think it's a waste of energy. You ultimately cook ribs to your preference level of firmness, and there's so little meat on even super meaty ribs, the temperature can be really deceiving. After about 4-5 hours total (unless they're really small, then less) they'll basically be done and then (last leg) you're just baking to set your final sauce/bark/finish if you so choose.
But sometimes, this total might go a little longer based upon other cooking or meat variables.
Pork ribs are my absolute favorite -- and I've perfected them enough that now I have to cook double what I think I need to cook to make sure I get enough to eat for myself plus a few bones to eat as leftovers, because my family DESTROYS them. (YAY, RIBS!)
