When I do ribs cooking time is around 4 hrs.

The last 45 min or so I'll move them to a disposable pan and top with foil.
Makes a slight tenderness improvement.

__Stephen

"SpikeDad" > wrote in message
...
> Wall-to-wall BBQ shows this past week on Food TV. I enjoyed watching and
> would love to be able to give up working and just cook BBQ all summer
> (never going to happen 8-)
>
> Anyways, I noticed that more than a few of the cooking teams used foil
> on the meat during their competitions. As a matter of fact, a winning
> person said her cooking method was 2 hours cooking without then 2 hours
> with foil. (And then lots of sauce to boot).
>
> Is this just an aberation of competition BBQing? Most of the folks here
> seem to be against foiling the meat while cooking (maybe just wrapping
> up after cooking to keep warm). Is this some defect in BBQ judging that
> requires overly tender meat and very saucy?