Originally Posted by lance0623
It's been a long time since I've been to a BBQ restaurant (leave me alone - I live in Southern California), but I'd be shocked if many 'q joints actually foil their ribs.
And many backyard chefs do. And many competitors who win regularly do. And many restaurants probably do. The op asked about making sweet ribs, not the merits of foiling.
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOINK...It's what's for linner.