I own a fairly new Green Mountain Grill Daniel Boone smoker. I love smoking ribs and pork loin but I can never get the St. Louis Style ribs to come out right using the famous 3-2-1 method. Let me preface by saying I live at 4500ft. above sea level so things boil at lower temps here in Utah Here is what I do. I get two nice Hormel's St. Louis Style ribs and prep them with yellow mustard. Then I rub them with Memphis Dust which is homemade 2 hours prior to cooking time. I fire up the smoker and set it at 225 degrees and place the racks in bone side down. I smoke them with hickory pellets for 3 hours. Then I pull them out and wrap individually with heavy duty foil and cook again for 2 hours. If I put apple juice inside they burn and blacken badly on the underside so I stopped doing that. This weekend I decided to try just one hour and it was sufficient. I can't imagine anyone needing more than one hour foiled! When done I remove them from the foil and smoke for an additional hour with mop sauce on it and the last half hour with barbecue sauce. Everytime I do this the bottom side is charcoal and black and the meat is overdone but edible on top. I have done this several times following all the notible online methods and it never comes out like everyone else's. My thoughts are that I shouldn't be cooking them at 225 degrees. Maybe I should be at 200 or less? I would welcome any ideas or thoughts on this method for my grill and altitude.