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Foil or no foil

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Mark0525
Mark0525 Posts: 1,235
in Forum List
Should I use foil for the last hour so so and put sauce on them also?
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  • henapple
    henapple Posts: 16,025
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    Ribs?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mark0525
    Mark0525 Posts: 1,235
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    Yes St. Louis style 
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    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, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Mickey
    Mickey Posts: 19,674
    edited May 2014
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    No foil here
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    No foil for this guy. Definitely a personal preference though.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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