Cruising, the 3-2-1 method is really for spare ribs. With bb's, I usually go 2-1-1, or even shorter segments. I do cook my ribs around 250, but it shore don't hurt to do em at 225.
I'm not one of them rocket scientists, but I think the foil allows the steam break down the connective tissues, allowing a little more shrinkage of the meat.
I'd be checking all therms if they weren't overdone after 6 hours.
Regardless, sounds like they came out good!
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