I really like Blues Hog, but, find it too thick. I tend to cut it with bourbon or apple juice, I prefer bourbon.
I am a membrane off kinda guy, really prefer the texture without it. I use a metal skewer to test ribs, and look for a little resistance, then take em off. I do not foil.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."