I am doing some Ribs this weekend and I'm torn between 2 methods. Either I do indirect until the meats off the bone 1/4-3/8 in. using a plate sitter OR the 3/1/1 method. Any thoughts??? also, I got a maverick et-73 and it worked out great on a butt that I did, does anybody use a thermometer on ribs??? and how do you go about doing the direct method with the ribs on the 3/1/1. Thanks!!! When's the Missouri Eggfest???