I've tried the 321 ribs method twice in the last few weeks and I'm not fully satisfied with the results. During the 2 hour wrapped section I use foil and add a bit of apple cider along with some butter and brown sugar. I keep the temp between 220-240 for the 6 hours they are in there.
I've been using baby back ribs from Costco and at the end of the session when the ribs hit around 190-195 I remove them. They still seem pretty meaty and thick in parts, and slightly dry. What is the key to making them fall off the bones from top to bottom?