Need advice on "No Foil" ribs

Memphis

I prefer ribs not cooked in foil. I think it affects the taste and textures. I know there are a few out there who do not believe in the 3-1-1 method. Please share your setup. Direct, indirect,drip pan, no drip pan, temperature and time. I am getting close - but want to know what other eggers are doing. Thanks

locolongball

Memphis,[p]I don't care for the foil method myself. Below is how I cook them and they come out great and pull easy from the bone...not fall off, just pull off easy. [p]I am cooking indirect for 4.5 to 5 hours, then direct for 25 to 30 mins, while a baste w/ my favorite BBQ sauce. I use an inverted plate sitter and a drip pan, the grill of course on top. Then place my ribs in a rib rack. I don't turn them on baste them during the indirect cook @ 225 for 4.5 to 5 hrs (or when the internal temp of the meat is about 195-200.) When all my sides are about ready, I remove everything from the grill and cook the ribs over direct heat @ 350-400 for 20 to 30mins. BTW, I do coat in Mustard, and rub on some dizzy pig. Honey Mustard works really well, however, it tends to brown up toward the end of the cook.

thirdeye

Memphis,[p]I prefer to use St. Louis cut spares, 3# and under. (My technique is very close to the one posted by locolongball).[p]~thirdeye~

fishlessman

Memphis,
i cook them direct on a raised grill standing up. membrane removed but not trimmed. cook with the chine above the ribs and trim when the ribs are done. the chine part goes in a little longer and i snack with it during my morning walk with the dog.

Greendriver

Memphis, here's Jslots method and I guarantee it will work and you can find right at the top of this page in the recipe section.

[ul][li]JSlots Rib technique[/ul]