Not a large sample size so the results may not be altogether conclusive but thanks for the pics and the comparison. I do foil because Johnny Trigg foils.
I find the use of orange slices on the meat while dry brining more intruiging. They look good and seems like a good idea but I don't know why...do they impart any flavor/moisture to the ribs? Is there orange in the rub and/or glaze?