I'm of the personal opinion that when we foil at comps but dont foil at home, it's because our personal tastes are different from the average Joe out there. And, I think it is. In working with smokers we become desensitized to smoke flavor, so to get some on our palate it takes more of it. It's a theory...
All in the name of science! Olive oil and rub and i stick with a steady 275 but have went 250 until i get the desired pull back and probes tender....usually I can pull about the 3 hour mark but 4 for sure. It's really nice being able to taste the meat... more and more going with the simple approach to Q.Hi. I'm borzwazie, and I'm a foiler.
I like to go 3-2-1 at 220-ish on the baby backs I get from RD, but they're pretty meaty so they take it well. Everyone at work likes them a lot so I must be doing something right. Mine aren't mushy either, I like some bite in my ribs.
The spare ribs I get around here can't take 3-2-1 without going mushy on me, though.
I've experimented with no-foil, higher-temp cooks, but I just don't get the same quality of cook. The experiments continue, however. BBQ - for science!
Huh... I'd like to try that! When do you wrap them?
I did not used to foil but tried it with ribs. Now I foil most times for flavor but still like to do them without too.
These were not foiled:
I do not use foil for any other cut of meat though.