Originally Posted by elaine l
Uncle Bob, These are not baby back.
Not a problem, but they will take a little longer to cook. I still recommend low temperature (225*) until 190* or so in the thickest portion. Basting every thirty minutes would be good. When you foil ribs, with or without addtional liquids added you are in effect braising/steaming. This can be done, and creates tender meat. It's just not a product/taste that I personally care for.
However; you could cook unwrapped for a couple of hours, then wrap for say an hour, and then finish them unwrapped adding the sauce towards the very end. When the meat pulls back from the bone between 1/4 to 1/2 inch they should be good to go. If they are not loin back (baby backs) then they are Spare Ribs! My personal favorite!! They are a little more challenging, but well worth the extra effort in time etc. The pay off for me is a superior taste/flavor, plus I like the texture of the meat better...Yum!
Have Fun & Enjoy!!