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I have resisted foiling my ribs for many years and particularly have resisted this method also. I finally tried it to the letter after some prodding from my bbq guru. I took st. louis ribs and put them in the WSM dusted with my special pork rub heavily and cooked them for 3 hours. Looking at the carmelization is the key here. A nicely browned bark is what you are looking for.

Then I wrapped them in foil tightly with NO liquid at all. Most use some sort of juice, sugar, honey, etc. combination). I think that braises them too much and you get a rib that is too soft. I then left them in for about an hour and checked with a toothpick to check for that buttery feel. BBQ is an art not a science so they could be ready at 35 minutes up to more than an hour. Best to check them at 30, 40, 50 min levels etc.

When the toothpick goes in buttery easy take them out of the foil and glaze those babies with BBQ sauce or a mixture of sauce, honey, hot sauce or any combination thereof. Finish them on the wsm or grill until the glaze sets. 30 minutes to an hour.

Results were some of the best ribs I have made and it is a consistent method if you watch your temps, and test for doneness while it is in the foil.

St Louis is the way to go as they will cook evenly. Full spares will work too but take longer.

Getting closer still to consistency.....

More experiments to come.......