Yes that's what we call the 3-2-1 method for spare ribs, 2-2-1 for baby backs. You can substitute the one for a few minutes on a hot grill. Many of us use Chef Jimmy J's foiling sauce when you foil the ribs. Here it is:So if i was to do a set of ribs would u suggest 3 hours no sprits or mop and 2 hours in foil 1 hour after
I usually spritz one hour after the meat has been on the smoker. Enough time for the pores to begin opening up. Then I spritz every 45 minutes or so after that. I don't foil or add anything else unless I'm making my half and half ribs. One half the slab gets glazed with Swine Apple glaze while the other half stays dry.So if i was to do a set of ribs would u suggest 3 hours no sprits or mop and 2 hours in foil 1 hour after