Yes, there is alot more. Dang MB site sucked on this one.
There is the 3-2-1 method, but it's not exact science. 3hrs in smoke, 2 in foil, 1 out of foil in smoke/or not in smoke. Add sauce during last 30 min.
Problem is that it never has worked for me. You gotta know when to do things. ONce the meat starts pull'n back off the rib tip ends at about 1/4" or so I put them in foil for no more than 30min. Then it's back in the smoke until they are done. Know'n when they are done takes practice. Use your tongs/gloves and hold one end up and if it looks like the meat is gonna break and pull/fall off....they might be a bit over done, but still good. I know, bad advise but you'll know when they are done, you'll do fine.
Different ways to trim spares also, st louis, whole, etc. Make sure you take the membrane off the bone side or all the above is wrong.