dataz722
Well-Known Member
That is easily solved by technique instead of foil. We smoke using charcoal and wood chunks. We add only enough wood to smoke for 2 hours. We also do not insert the Ribs until we have achieved sweet blue, not that white acrid white crappy smoke. I personally do not like the foil because you are actually steaming the meat which is why they cook much quicker in foil. If you like falling off the bone ribs, foil is your ally. In comps falling off the bone is marked down as being over cooked.
I cook with charcoal too but I can never seem to time the wood running out right. It seems like I either have way too much or too little.
I do both fall off the bone and tooth tender depending on who I am cooking for and can pull both off with foil. I am considering entering a couple comps next year so I have been working on getting them "toothyier".