I still don't get why people go through the hassle of the 3-2-1 or some similar type of method with foil for ribs. These were made on the MAK set to 265°. I usually like to cook my ribs at 275° but I know my MAK runs a little hot, and I did not set up an external thermometer at grill grate level for this cook as I knew a thunderstorm was going to happen mid cook. After 3 hours, I pulled them and put them in a pan uncovered in the side chamber because a thunderstorm was coming and I didn't want to have to go out in the rain to take care of the ribs. After about 2 hours, I put them back on the grill for about 30-45 minutes. They were cooked on the upper racks because I had some pork shoulder burnt ends on the lower grate. These ended up being some of the best ribs I have made. I guess the MAK can make just as good of ribs as my Memphis.
Not to mention that the grill was bellowing with smoke at this temp. I thought it was too cloudy at times, but the end result was not overpowering. BTW, the "burnt ends" were kept on the grill for the 6 hour period and were delicious. I may reheat with some sauce, but they were plenty tasty with just a rub. Glad I cut up those country style ribs in the freezer into approximately one inch chunks. Good stuff all around!