Joe,
I'm looking forward to the pics of the finished product. I've never seen a straight uninterrupted smoke of ribs, all videos I have seen consisted of a 321 method. I'm curious to see how they turn out.
I have smoked ribs twice with the 2nd attempt turning out much better than the first and both times using the 321 (for side ribs) and 221 (for back ribs), which I haven't been able to achieve the fall off the bone results I have been hoping for. Any suggestions to get the meat to fall off the bone?
Before I got my #3 I would season and foil the rack, then bake in the oven for 2 hours at 300 degrees, then finish on the BBQ to sauce them up and the ribs were tender and fall off the bone. I want to achieve the same results with the smoker. It is trial and error until I figure it out.