Guess again numbnut. :boxing:
I will NOT foil unless I have to...and i RARELY, if ever foil at home. Thats only to hold. (or im making 'fall off the bone" for the neighbors). But i prefer to go from the pit to the plate unfoiled. At home, i dont have a 10 minute bullseye to hit, and i hate soggy ribs.
When competing, if I feel i need to accelerate tenderizing a little bit, i will foil, then remove from the foil(preferably with at least an hour left) and return to pit unfoiled to tighten up and reset the bark.
BTW, 3-2-1 is a guideline for spares to use, until you learn to judge by sight and feel, and it will wrech a rack of babybacks. Racks vary from rack to rack. Bend tests, pig sweat, even using a toothpick or probe to feel for tenderness will avoid your ribs from overcooking in foil when you cant see them.
And I STILL HOLD TO THAT CONCEPT. :thumb: