unix wrote:

> I just started to wrap ribs a year ago after seeing youtube vid of a
> guy doing it on WSM. Prior to that I could never get them so juicy and
> tender and have the meat melt away from the bones.

Meat melting away from the bones is a sure sign of being cooked too long.
Rib meat should have a bit of 'tug' to it. I've done thousands of slabs of
ribs, they are juicy, tender, and have caused many a sigh of contentment
from customers and family alike. Foil is not necessary, and sounds like its
making your ribs kalua-steamed, rather then bbq.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."