"3-2-1" is a generic timing technology approach for cooking ribs, not a recipe. It means a significant period of time in an open cook followed by a shorter time in foil, then an even shorter time for saucing and final service prep.
It DOES NOT MEAN three hours/two hours/one hour.
The exact amounts of time will be determined by the temperatures, types of ribs, styles of trim, and the appliance used for the cook. After you've cooked ribs using this type of approach about a dozen times you'll have it timed where you like it and where you can consistently produce the ribs you like.
Even if you start at three hours/two hours/one hour on the learning curve you'll likely still have edible ribs and you'll have tons of fun tweaking your times and producing more and more ribs until you get it right! Think of it as a conspiracy by the American Rib Council to make you buy their product
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