I am a relative newbie, but have cooked ribs several times, always trying to use the 3-1-1 recipe until tonight. I was going to be away during the foil time, so just cooked them 5 1/4 hours at 250 dome, indirect over a plate setter. Spritzed with vinegar/apple juice starting at hour 4, and sauced (Sweet Baby Ray's) the last 30 minutes--all indirect. Rib rack until the last hour. Dizzy Dust over light mustard at the start.
By far my best effort yet. Just at falling off the bone, but not quite--perfect for me.
At the same time, my son in Milwaukee was in a hurry and cooked his ribs 1-1-1 at 325, with reportedly fantastic results.
I simply offer this as evidence that there are many ways to skin this rib cat and still turn out a great meal.
My thanks to all on the forum who espoused not foiling ribs. I'm a convert.