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2 hours down, and they are ready to wrap. 2 hours wrapped, and then I finish them with a little sauce. I'm not a saucy kind of guy, but I do like to brush on a light coat at the end and let it caramelize. See ya in a couple of hours!
c farmer, yes I have tried no foil. I have had mixed results that way. I think I know what you're getting at, and I too do not like mushy ribs. The 2+2+1 method that I use is not exact. I actually tend to leave them wrapped about 1 1/2 hours. I check them about every 30-45 minutes because I want them tender, but not falling apart. I like them to be tender enough to tear them apart with my fingers, but not so much so that the bone just slides right out clean. I just tend to achieve more consistent results this way as opposed to not wrapping.
True that. Another very big contributing factor, is that I know how my wife likes them, and this is how she likes them best