Spare ribs

Most will mop every hour after the first hour with whatever type of mop they have developed. I like straight apple juice on mine, and use a spritzer bottle. When you foil, just do a heavy spritz. The foiling is debated a lot around here. I prefer not to because I prefer a bit of tug to the meat instead of it falling off the bone like pulled pork. Try it in multiple ways and see what works for your taste. The rack in the oven will have a different flavor of course, but should turn out ok. wouldn't recomend using the spritz method in the kitchen oven.. wife might get a bit ticked at ya