Is it possible to cook ribs "falling off the bone" or at least "coming easy off the bone" without foiling them?[p]I cooked 3 racks of babybacks( in the rib rack) for 5.1/2 hours at 250 (with platesetter and drip pan with apple juice). i sauced 'em with sweet baby rays after 4.1/2 hrs and that was the only time I opened the dome. During the cook, the BBs didn't pull away fom the bone like the spareribs do.[p] They were good, but I've done better and it was when I foiled 'em doing a 3-1-1.
I would like to skip the foiling and if I could just keep them on longer and get the same effect, I'd prefer to do it that way. I'm concerned that I might leave them too long and dry them out. [p]Maybe prep them the night before and let them sit in the Q sauce overnight?