Actually my question is...
- How do you cook your ribs so that you don't end up with bark on them? I always put mustard and rub on them the night before so doing them naked is really out of the question even though I have been known to enjoy a naked rack from time to time. Some bark is ok but hard sometimes to cut them up without them falling apart. Is it the brown sugar in the rub? I really like to sink my teeth into the meat without having the whole bark come off first.
- Also, do any of you guys cut them up first before you foil them? I think that may be the hot ticket espacially for the times they get too tender.