foilI foil my ribs. I tend to smoke open for 3 hours @ 215 and then for 2 1/2 to 3 hours foiled @ 225, then one hour with foil off and sauced around 190-200.
I open smoke my butts and briskets for 7 hours @ 225, and then transfer into stainless steel pans and cover tightly with foil. We have a restaurant, so when we smoke pulled pork, we want all of the sandwiches to be moist, and foiling is the only way that I have found to acheive that. when we txfr the briskets, I tend to add about a cup to cup and a half of water as the beef is a lot leaner than the pork, and we have ample rub to be able to add water instead of a stock.