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"I am curious why you would wrap the ribs in foil though" Good question. I learned from a guy who does a lot of meat smoking, that the meat stops absorbing the smoke flavor after the first hour or so -- apparently after it reaches a certain temperature, the properties of the meat change, or...

Hello everyone. I just discovered this forum, and this is my first post here. I've made Jamaican jerk ribs before, thought they were decent. Then earlier this year at our church auction, we "sold" a dinner for 6 people featuring these ribs. These folks paid $120 each! (to the church), so...