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Foil or no foil

Mark0525Mark0525 Posts: 1,232
Should I use foil for the last hour so so and put sauce on them also?


  • henapplehenapple Posts: 15,983
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Mark0525Mark0525 Posts: 1,232
    Yes St. Louis style 
  • Ladeback69Ladeback69 Posts: 4,416
    I think it is a personal preference and depends on how you want to finish them and if you are adding something in the foil for more flavor like brown sugar or sauce and any other thing you can think of. I think it depends on what temp you are wrapping them at. I have found if I want fall of the bone ribs I wrap at 185°, if I want competition style I wrap at 160 to 165.
    XL, WSM, Little Kahuna, Coleman RoadTrip Gas Grill

    Kansas City, Mo.
  • MickeyMickey Posts: 18,644
    edited May 2014
    No foil here
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • NPHuskerFLNPHuskerFL Posts: 16,836
    No foil for this guy. Definitely a personal preference though.
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
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