Not the most nutritionally sound method for bodybuilding, unless of course just packing on pounds, but curious if you do the 3-2-1 method. Smoke 3 hours, then wrap in foil with squeeze butter and brown sugar for 2 hours or so, then finish them last hour uncovered (or until the ribs essentially are close to bending/breaking if picked up with tongs). Best ribs I’ve ever had once I started making them that way. Sometimes put a little apple juice in when wrapped to really tenderize them. I don’t like them completely fall off bone, but rather that fine line where you have a good bite through.
Smoked a good size pork butt last week that was great…had to freeze some of the leftovers. Ribs are definitely more of an art. With pork shoulder as long as temps are maintained and internal hits 198-200 they pull apart like butter.