Mitch Scherer wrote:

> I have tried various rubs and seasonings and have come to use none in
> the initial grilling. Not even salt or pepper until the final half
> hour or so of grilling. For this final step, I remove the foil and
> baste with my favorite sauce, which is about one part Woody's Cooking
> Sauce concentrate and four parts Chris and Pitts barbecue sauce. I
> often round the sauce off with some cayenne pepper and maple syrup
> and other seasonings. I don't use too much sauce or spice, just a
> very thin glaze. The pork flavor is fantastic and cooking in foil
> makes it falling-off-the-bone tender.
>
> Mitch

When you wrap ribs in foil, you're essentially steaming them; not grilling
or smoking them. We only use foil on our ribs after the cooking is finished
to help hold the temperature while the ribs rest. To each his/her own.

kili