Need advice please: Basic KBQ pork ribs?

[JGrana]

I’m doing a few racks for a party tommorrow. I’ve done many ribs on the KBQ - always good stuff but does take less time then the typical (convection smoker - love it).
My brother in law asked if I would do a rack Triggs style. It does the typical 3-2-1 and uses a lot of butter, brown sugar, honey and Tiger Sauce in the wrap.
I don’t typically wrap my ribs…

Knowing the KBQ cooks quicker, Im thinking I should do a modified 3-2-1.

Something like 2.5-1.5-1
or 2-1.5-1

Any of you KBQ’rs wrap your ribs and if so, what’s your favorite timing?

Ill post photos of course ;-)

[Spinaker]

I don't wrap my ribs. Also, do not cook by time, that is the number one way that people over cook food. Go by temp, feel and color. (Another reason I do not wrap my ribs)

All of that being said, I would cut all the times in half, especially the time at the start when the ribs are uncovered. Once you have them wrapped, it does not matter where the heat source is. Heat is Heat. You are not picking up any more flavor from the KBQ heat source once you have that foil barrier in place. Personally, I like to let them ride the whole time, unwrapped. You can add flavors like sauce, ribs and glazes as the cook goes on; all with out wrapping. Just my 2 Cents.