I do like Chef JJ, I wrap my ribs in foil, but for bigger pieces of meat like butts, shoulders, and brisket, I use alum pans. Halfs and full size. Less hassle with wrapping, less mess as the pans won't tear when moving them around, they're cheaper, and the pans catch all the good juices that can be degreased, frozen, then reused in other dishes, plus the pans can be washed and used again. As for a difference in cooking times there isn't any.