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Tips for Preparing Country Ribs?

bpclay Posts: 4
edited February 2012 in Pork
Hi! I'm a realative newbie (an Egghead since Christmas) and looking for some help preparing some boneless country ribs.

I plan on cooking them low and slow at ~250 with the platesetter; however, i've read lots of different methods.  Some recommend starting in foil (or a foil lined pan), others recommend starting on the egg, moving to foil, then finishing on the egg.

I'm assuming that the foil will help keep them tender and moist; I'm just not sure if i need to use the foil until they are ready to finish or not.