Originally Posted by lance0623
I think you misunderstood my point there NT, I'm not arguing for or against foiling - even though I foil mine.
OP was at a restaurant that had sweet ribs, and because of the time and effort involved with foiling I'd be surprised if the restaurant foiled theirs. I think it's much more likely the sweet flavor came from sugar in the rub; or sprinkled sugar/slathered some honey over them towards the end of the cook.
Ahhhh. You are correct. I did misread that. Good point. I'd vote that they would have been coated in honey and brown sugar bone down just on top of the meat and then maybe mopped after it melted a bit. I've just never gotten what I would call a real real sweet off of just a rub.
Thanks for the correction.
Neil -- "Easy Bake Master"
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