You know the old saying "if a little is good, a lot is better"? Well, yesterday I asked about the reason for foiling baby back ribs for an hour during the cook, and The Naked Whiz said it made them more tender. I figured, what the heck, he never steered me wrong before, so I foiled 'em for an hour and a half at the end of the cook.[p]Best ever -- falling off the bone tender. Here is a quick recap -- smeared 'em with a mix of yellow mustard, rub, and lots of chopped garlic. [Didn't even get to marinate them -- this was a last minute rib event.][p]Smoked 'em indirect [fire bricks under a drip pan] for three hours at 250. [Oak smoke. Hickory would be better, but oak is all I had.] Then wrapped 'em in foil, still indirect, for 90 more minutes. Brushed on a little ordinary commercial bbq sauce at the last minute -- could not even put them back on the grill to get crispier because they were falling apart. [That's the minor new trick -- 90 min in foil, without putting them back on the grill.] Internal temp was about 160, in case you are keeping score.[p]Rave reviews from some serious rib eaters. Six folks ate up nine pounds of ribs. Real easy, too.