Rib coordination

[Ka Honu]

I'm good with 3-2-1 for ribs.  They come out perfectly tender yet just chewy enough.  The problem is that SWMBO likes hers falling off the bone.  Instead of alternating between the two types, I want a technique that lets us both get what we want at the same serving time but isn't too complicated for my sun-& alcohol-addled brain.  I thought about "pre-cooking" hers in the oven beforehand but decided that they'd be more or less impervious to the smoke if I tried it.  I guess I could throw hers in the oven at 350^o for an hour after the "2" (while mine rest) and then let them rejoin for the "1."   Any other ideas/suggestions?

[classicrockgriller]

Two slabs of ribs and don't rotate the racks or add some space between them.

Maybe hers on bottom rack and yours on third rack while they are in foil.

[Habanero Smoker]

My thought on smoke flavor for rib is that they have such a huge surface to mass ratio you really will not need smoke penetration. I believe there will be enough smoke adhesion on the surface to satisfy hers/your taste for smoke. So "pre-cooking" just may work.

[FLBentRider]

I would try the pre-cooking method.

[OU812]

What if you put hers in the smoker an hr before you put yours in then do the
3-2-1, starting after you put yours in.

[squirtthecat]

Simple.

Get 2 smokers.

Enjoy the twice as much 'work' (beverages) it takes to man them..