CarolinaQue, that is my plan. I will foil after an hour and half. I will be more careful during foiling and try to keep my Weber from having such a wild temperature overrun as it did with my first try. Just need to put the lid back on while we wrap.
Dadsr4, I've already done the rub, s
o you think olive oil over the rub? Or would you mix the rub into oil next time?
I have a brother-in-law learning the meat cutting trade down in Manila, a six hour trip by bus, but I'm hoping he will be assigned closer after his apprentice period. I'd have a running shot at getting ribs cut with a bit more meat if he was involved.
Ribs from the big commercial supermarket here cost about $5.00 a kilo (2.2lbs) Below is a photo of the last rack of closely trimmed ribs which tend to a lot of bone and not much meat.
