"Chef Kurt" > wrote in message
oups.com...
> Would you say it was the method I
> smoked them, or the way I put them on the grates- meat side down this
> time instead of meat side up?
>
> It had nothing to do with meat side down. By wrapping them in foil, you
> literally braised them instead of making barbecue out of your ribs.
> Stay away from the foil, cook your ribs slow for 6 or 7 hours or until
> done and see the difference. You basically made chain restaurant ribs.
>
> Kurt
>

Maybe he LIKES chain restaurant ribs. Seriously, I agree on not using foil;
4 hours or so at 250 or so on my smoker gets the job done nicely for me. No
sauce, unless someone asks for it. With beer on hand (or on tap), that's
all the saucing I need.

Jack