I would like to start a thread on how to cook pork ribs ,baby, or spare without using foil. I love the 3-2-1 method and have achieved very good results. I have read other posts out there that suggest the "purest form" produces better ribs. Lets discuss time and temp and opinions. Also is is true that in a competition setting fall of the bone tender is a criteria for Disqualification? Enlighten me oh great ones!!