Three two one method,

[Jfrosty27]

I used to do the three step method. But my ever present laziness took over and now I just toss them on and glaze with sauce at the end. They always seem to turn out great.

[Attjack]

I went through a wrapping phase and had some good results but have since abandoned the method for no wrap, spritzing, and saucing at the end. No guarantee, however, that I'm now set in my ways.

[Potkettleblack]

https://www.youtube.com/watch?v=ZtsChleli9M

So, Harry Soo makes a whole video about making 3-2-1 work, and bagging on it, and then is impressed with the result.

I'm confused.

But seems like more work than just hanging em on the OJB and letting em go until they bend right.

[Spinaker]

Works if you like a braised and sauced rib.

I am with Meathead on this one. Braised ribs tend to be mushy and fall apart. I like the texture of a fully smoked rib.

https://amazingribs.com/more-technique-and-science/more-cooking-science/texas-crutch-wrap-foil-tenderize-and-speed-cooking/

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[bbqLuv]

About one per hour.

[Murdy]

Which conveniently adds up to 6! Spac Spabst?

[barelfly]

So during that, is your PBR consumption also is 3-2-1?

[bbqLuv]

3-2-1 method for cooking ribs just plain works. It is a great guide, and not a hard and fast rule and it works.
The underlying method is smoke first, braise wrapped, and finish with sauce or glaze.
I confess, I use these three steps as a guide for ribs and no longer boil in PBR first.