Last year for our church's auction, we offered a rib dinner that sold for around $70/person. I smoked 6 racks in my GOSM --- 3 different kinds of rub that I made up (and previously tried/tested) -- jerk, cajun, and Emerils. Everyone seemed to like them, at least they said they did. Some people didn't eat so many but we had plenty of appetizers too. Fast forward to now -- I was discussing with my wife about what to offer this year for the auction. She said "you know, I really don't like your ribs that much, and I don't think other people did either". WTF! I've been making them without foil, so they're not "fall of the bone" consistency but very tender and tasty it seems to me. She prefers the fall of the bone consistency. So Sunday, I plan on another ribs "experiment" to please her (isn't that what we all try and do??), some people coming over to be guinea pigs. And maybe they'll be more to people's liking in general, or at least these church people. I'll be trying the 2-2-1 method, making 3 racks of babybacks, maybe I'll vary each one a little bit like 2 - 1.5 - 1 or whatever. I plan on using Jeff's rub which I got a while ago but haven't tried yet, everyone on here seems to rave about it. I also found a post from 2009 about Billbo's "world famous BBQ sauce". Now normally I don't use sauce because they've been so good with just the rubs, not dry or anything, but I figure people might like some sauce with it. I made some today while I had the time. Anyway -- my real question is -- for those that use some variation of the 2-2-1 method with foil, do you guys put the sauce on the ribs on the last hour or so, after taking out of the foil? Or just have it available at the table for people to put on their ribs as they want to? I was thinking about putting the sauce on 1 of the racks after taking it out of the foil. Thanks for any advice. And yes I will post plenty of Qview afterwards!!