I personally prefer no-wrap, no sauce (other than a very light glaze) ribs. I really think it depends on your cooker.
I liked 3-2-1 method on my gasser with supplemented smoke via chips or pellets, because no wrap had a tendency to dry out. But also because back then I really didn't know any better.
321 ribs works ok for me. How about you for back yard bbq?
This is the technique I used after I left boil first behind.
The underlining message I see is to know how to cook.
It is hope you will enjoy Harry Soo as he uses the 321 method on ribs.
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