I have been mixing Cat's rib rub with GFW's cooking advice regularly. I am averaging about one rib cook a week but last night I finally kept the ribs in foil for the full, recommended 1.5 hour. And I kept the dome temp below 250 for the whole cook. [p]I finally hit the jackpot and got falling off the bone ribs with a tangy taste I've been looking for. I've made ribs that pulled a 1/4 inch away from the bone before. That was my previous benchmark. Now I wanted to get ribs that fell off the bone without being too moist. I finally got that texture. I also marinated the ribs in Cat's sauce overnight without overdoing the chipotles. I served the ribs with fresh beaujolis. [p]I will never doubt GFW again.