- Mar 21, 2011
I've tried cooking spareribs a lot of ways. I just can't seem to get them right. Should I use foil or not? It seems that there not moist when I don't use foil, but then again when I use foil, they don't have the smoke flavor. Any input on how to get me to cook some moist and tender ribs would be great. I've gotten to the point that I cook for 2 hours in smoker and then put in oven to keep them moist and to get the meat to pull away from the bones. I've never had success in a smoker to get the bone to show like most people have pics of them.