Rookie point of view here, but I started cooking ribs on my Weber 22.5 with an indirect heat set up, using foil every time with a 50/50 cider vinegar, apple juice concoction in the foil. I'm not a pro, but the ribs tasted great when they were done. I've never cooked without foil, but maybe it's time to branch out. Question is, what if anything changes about the bbq process? Advice is appreciated!!!
UDS, Weber 22.5", Weber Smokey Joe, Brinkman Gas Grill