I have two rib questions; one for spare ribs and one for a rack of lamb. [p]First the spares... When applying the 3-1-1 method, is it necessary to foil wrap each rack of ribs individually or will tossing them in a tin pan and covering it with foil achieve the same results?[p]Now the rack of lamb... last weekend I tried my first rack of lamb and it was unbelievable! After marinating the racks I rubbed them and seared them for 3 minutes per side over 650 degree direct heat and then finished them for 15 minutes over 350 degree indirect heat. My problem was during the sear. The racks were Frenched and the little protruding rib bones caught fire and burned to a crisp. It didn't bother the taste - in fact probably enhanced it - but they looked horrible. I am going to try the same method again this evening, but this time I will foil wrap the bones during the sear. My questiion is this; will foil wrapping the protruding bones save them from incineration, or am I wasting my time, or is there a better way to keep the bones from burning up?[p]Any suggestions will help. Thanks.