2 questions about foil and sauces

i have searched that out and different experts give different answers. it's either steaming or braising(which is steaming i think)

as for bbq sauces. Stubbs is the best i have used when i want to tweak a store brand. if you don't like the taste just add in something. I don't like messing with the thicker sauces like SBR. but that's just me :)

I didn't foil my first time I did baby backs and I think its personal preference. I think dewetha is correct, its braising when its in the foil, As far as the sauce goes, if you don't want a sweet sauce, look for a sauce that is vinegar based. In my experience the vinegar based sauces I have tried have not been as sweet as one made with molasses. I do have to disclose, once I started making my own ribs, I stopped using sauces on my ribs. I like them dry now. Again personal preference. Good luck and I'm sure you will find the right sauce(s) to make everyone happy! 

Keep us updated!

Guy

Got a good answer on the foiling! We absolutely love Gates Original BBQ Sauce from KC, but I don't know if it's available in stores. I order it at their website. KC Masterpiece Southern Style is good on pork. We've had it on St Louis ribs. 

My less than expert opinion on foiling is that it's sort of an insurance policy. The low, slow cooking under pressure (when you tightly seal the foil there will be an increase in pressure inside the foil) helps to break down the connective tissue without drying the meat. The downside is that if left too long in the foil, the meat can be a little overdone to my taste resulting in "fall off the bone" ribs. The 2-2-1 method is a good starting point, which depending on the particular rack of ribs, actual smoker temp, moisture levels etc... will likely result in "fall off the bone" ribs. Many folks love their ribs this way. I like a little firmer meat, so I dial back on the time in the foil. Going without foil is the "purist" approach. Many say it produces the best ribs, but it's a little trickier. The success window is narrower between under done and over done. As for less sweet sauces, cutting any sauce with vinegar will reduce the sweetness. I've had pretty good luck with the Jack Daniel's Sauces. They seem to be less sweet. If there's a Fresh Market in your area they carry a new one that's made with sorghum. It's made in NC and is very complex and not overly sweet. It's a jug shaped bottle with a pig on the label.