First, lately I've decided to tweak things a bit in regard to doing baby back ribs. Typically I use dizzy dust rub, smoke at 225-230 or so for 5-6 hours and coating with my favorite sauce (Fox Bros.) at the end, which has given me great results. Lately, however, I've decided to really go low and slow...200-205 for 8 hours, and I got to say that they are even better than they were cooked at 225 previously. Have any of you had this same experience as well in regard to doing ribs at different temps?
As for my question, it seems a good few of you here foil your ribs when they're done for 20-30 minutes before serving. Any reason for this and/or why I should do the same? Typically I just pull 'em off, slice them up and let people go to town on them.