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In Reply to: rib problem posted by roeboat on September 29, 2013 at 07:15:43:
This is the age-old argument. I believe meat should pull from the bone and have texture. Other people like the bone to pull out of the meat. Some people also argue that boiling makes the best ribs (I think it just makes greasy stew).
I never foil. I spray every 30 minutes once I turn up the heat after three hours of smoking. I like the light bark. For the last 10-30 minutes, I remove the ribs from the racks, turn up the temperature, add sauce, and slightly carmelize the sauce to the ribs. I also serve them dry and like the dry to be dry (no foil/steaming).
I agree with other comments that ribs falling apart are overcooked.
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