Rubbed them the night before and wrapped
The finished product, after a taste test of course.
As a bonus, I have a chuck smoking away too. Unfortunately it's at a stall for the last two hours and counting so the Qview won't be ready for a while.
The ribs look good and you are following the right thinking, cutting back the foil/braise time will give the increase bite through texture. You can also play with a higher temp, 250 - 275°F and No Foil. They will be tender but have bite in 3-4 hours...JJ
I should add, that time frame will vary, +/- 30 to 60 minutes, depending on Baby Backs, St. Louis Cut or Full Rack Spare Ribs. Also depends on how well you maintain temp and which end of the Temp Range you spend the most time at. Regardless of your choice, until you get some practice and find what you like, plan for 4 hours for BB's and 5 hours for SL Cut or Spares and if you get done early and not ready to eat, double wrap in Foil, Towels and hold in a Cooler. Better to be early and hold hot or have to reheat then late and getting the Stink-Eye from hungry people. ...JJ
Oh, not intimidating at all! I did ribs for my second smoke ever, and since I didn't want to juggle too many things at a time, I went with no foil. And wow, I was right. Its the simplest thing I have ever smoked and oh my they were good. I did mine for 7 hours at about 240. Lovely bark, nice carmalization with putting sauce on for the last hour or so. And near to effortless. Even my husband who likes fall off the bone, said these were better. The meat stayed on the bone all the way to your mouth, then fell off!
Have some beef and pork back ribs in the smoker right now myself.
As far as the no foil method, i thought i would try that myself so i made ribs last saturday with no foiling. They were spares and i ran my smoker about 255-270 the whole time mostly 260. i spritzed with apple juice and vinegar at 1,2,3 hour marks then at the 3:30 mark i added sauce and took it to 4:15. came out with perfect bite through meat still tender but you can see teeth marks when biting into it. i will say 45 minutes is a bit much for the sauce next time it will be 30 minutes till i remove for sauce because i burned the sauce a little. tasted god but made for bad appearance. it ws my first no foil ribs and it was actually easier than using the foil and doing all that jazz they do on tv in their foil packets, guess what without it these ribs still tasted great!