Update for anyone interested. I've done ribs now, two different ways. One, for about 6.5 hrs straight @ 225, with water pan. Turned out pretty good, but we like slightly more tender. This time, I did 3-2-1 @ 225, no water pan. I then cut into 3 rib sections, wrapped in foil, then reheated next day in oven. (300 degrees, for about 40 min, till they hit 160 in temp) these were a little dryer, which was surprising, yet not surprising. Should have been more tender and juicy from 3-2-1, but could have lost it all when reheating.
I am keeping a log of my cooks. The 3-2-1 is a big hassle. I plan to try 250 temp straight, then I see alot of people say 275 for 4 hrs, straight. I'll see how those two temps go, and if not happy, then revisit the 3-2-1, and see if it was the reheating that dried them out a little.
Top shelf had extra layer of dry rub.