now the rest of the story
Now put on the finishing sauce and turn up temperature to 300 degrees and set the sauce. This should be 15 to 30 minutes. The higher temp sets the finishing sauce and gives it a glossy finish.
Ribs been in the smoker for six hours, time to pull, cover and rest for 30 minutes. The rack in the rear is the foiled rack. Both look good but the foil rack shrunk more losing more meat and was really limp when I pulled it. I like some texture in my ribs, more like competition ribs. Taste test coming up.
I went to heavy on the sauce but that is what the grandchildren like.
Now for the family judging.
First, the non-foiled ribs. Cut like butter, has a smoke ring and looks like it is moist.
Second, the foiled ribs. Cut like butter, has a smoke ring and looks like it is more moist than the non-foiled rib
Now test for how easily the ribs pull apart.
First, the non-foiled ribs. Pull apart easily but did not fall apart and moisture oozed out.
Second, the foiled ribs. Pull apart easily but did not fall apart and much more moisture oozed out.
Taste test by the family of six adults and three grandchildren were the judges. The foiled ribs seem to have more moisture and were completely falling off the bone as I expected. The taste of both were equally great. The non-foiled ribs had a better taste and more bark but seem a little dryer but not to the point to say dry.
Foiled Ribs Win 5 out of 9 but it was very close in fact that the could be the difference between the rack of ribs.
Bottom line is I will smoke ribs both ways. If I use a stick burner I will always foil but in Traeger it is either way.