Reg wrote:
>
> cl wrote:

> > If you like your ribs to be crunchy or resemble jerky in texture
> > then foil is not for you.
>
> It's quite simple to cook meat low and slow without foil and not dry
> it out. Just because you haven't figured out how to do it doesn't mean
> it can't be done.

> <yawn>

Sure it can be done but:

1) The outside texture is different with foil vs no foil (foil will
always be softer)
2) I never said that your ribs would be dry, just a different texture
3) I don't foil my ribs so you are speaking out of your ass. I actally
like a little 'meat' to my ribs

so Reg go back to sleep now.

-CAL