Originally Posted by adiochiro3
You're gonna be right in the zone at the 2 hour mark as long as your cook temps are stable, so don't get too twitchy about it. That first 2 hours or so is to lay down the smoky goodness. The foiling is about essentially getting them close to the fall-off-the-bone tender phase while the last hour or so is to get them right where YOU want them. That is when I start checking to see when they achieve the consistency I seek. That goal may be different for you than me or any one else, so it's all about pleasing yourself. Keep notes on what you do so you can either duplicate it or more easily tweak it if you wish to change something.
Show us the Q-view!
Hey---The guy's a Chiropractor --- Knows all about tenderness in ribs, shoulders, necks, and spinal columns!
I know---used to have to go to one!