scoobyQ
MemberGot rid of the matchlight.
Being new to competition, I followed some advice on this forum and foiled my spares after 3 hours in a WSM in apple juice. After 2 hours in the foil, these things were pretty mushy and never really firmed up after being taken out of the foil. I assume these were in the foil too long. When you foil the ribs, do you put the ribs in the foil meat side or bone side down. Also, how much liquid do you put in the foil? I think I put about a cup/per rack. Any advice would be appreciated.