Hey Jon!
Here’s my experience -
1. My first rib cook was 3-2-1...I haven’t gone back to this method since. I feel the smoker does a great job with keeping cooks where they need to be without wrapping. But, I did cook baby backs with the 3-2-1 method, not SLR.
2. Wood amount is a guide, you may find you want more as you start to learn how the cooker works and provides the different flavor profiles from the smoke. But that’s a good start - with 5-6 racks though, you could add a more.
3. No temp probe on ribs for me. To hard. I go by time as a standard then start to check for bone pull back and bend test. Also a toothpick test - does the probe go in like warm butter? It’s done if it does.
4. For tips - Have fun and perhaps dry brine the racks the night before with kosher salt - depending on if your rub has salt or not. If the rub does have salt, you could rub the night before you cook.
And take pics of the smiles when your colleagues are eating great bbq you brought them!
Others may have some differing ideas, and that’s what’s so great about the board.