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.