The wrap conversation is always interesting and I especially like when people point out what the experts do. From what I've seen, BBQ joints rarely wrap and at competition they almost always wrap. So you have to keep in mind goals. The home cook is probably somewhere in between. The comp cook will go to ANY extreme to produce one perfect rack. The restaurant is going for volume and streamlining the process, keep costs down etc. Lots of restaurants don't remove the membrane, something I would never consider skipping at home so I don't know that restaurants are the benchmark.
For me, I typically don't wrap for two reasons. One is ease and the second is I don't like a mushy rib. I do like them really tender so I find myself walking a bit of a tightrope. 3-2-1 seems crazy to me like you're just going to end up with mush. Maybe a 2-2-1 would work for me but I'd prefer to get the results I'm looking for without wrapping at all.
Final comment, temps are not always disclosed when people say they do or don't wrap. I tend to cook lower at 225. If you're cooking at 250 or 275 then whether you wrap or not may not even be relevant to me.
