Hi! I'm a realative newbie (an Egghead since Christmas) and looking for some help preparing some boneless country ribs.
I plan on cooking them low and slow at ~250 with the platesetter; however, i've read lots of different methods. Some recommend starting in foil (or a foil lined pan), others recommend starting on the egg, moving to foil, then finishing on the egg.
I'm assuming that the foil will help keep them tender and moist; I'm just not sure if i need to use the foil until they are ready to finish or not.