thanks for the info. when you use the 3-1-1 style at what temp are you cooking please exactly ive tryed all ways wrap them and cook them open 6/5 hr to wrap an cook for 2/3 hr.at 250 deg.but all my rib are to done and the bones turn out.so from one cooker to the other i could use some help.is it a good idel to apply dry rub, brown suger base,the nite before competition and put in plastic bag in the frig for over nite.then take them out the next moring and bring to room temp.and then put on indrecit heat.thanls again