They quit making the Pan Saver bags I used, instead I simply wrap tightly in foil.
I've been experimenting with the timing. I still smoke at 225F for 3 hours. Then things change. After placing in foil, the ribs are cooked for another hour to 1.5 hours. I then unwrap, coat with sauce and place on my grill to set the sauce. I have been using my sear burner on my grill at around 800F to quickly set the sauce and add some color.
The knife is a RH Forschner 47543, now made by Victorinox, 12 inch, 10 would be better.