Just wondering cause Im cooking a bunch of ribs and have to use rib racks. Seems kinda hard to foil ribs that are standing.
im with you on that they have the perfect texture and pull imodelarosa-Rich hit the nail on the head-the time doesn't change but the texture/firmness of the meat will be different.
I used to foil my ribs all the time until one day I grabbed the box of foil to foil up some ribs and found that the roll only had a 4 inch wide strip of foil on it. Well that wasn't gonna foil 4 slabs of spares. So I went with out the foil, spritzed the ribs every hour and when I picked up the slab in the middle of the rack with some tongs the meat began to tear at the bend, they were done. My son-in-law exclaimed that these were my best ribs ever. The meat had great "tooth" and pulled cleanly away from the bone with just a slight tug once you bit into the meat. That's the only way that I do my ribs now.