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Foil or no foil
Mark0525
Posts: 1,235
in Forum List
Should I use foil for the last hour so so and put sauce on them also?
Comments
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Yes St. Louis style
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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 GrillKansas City, Mo.
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No foil hereSalado 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).
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No foil for this guy. Definitely a personal preference though.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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