kilikini wrote:
> 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
>
>
For sure, you loose all of the good stuff that a grill does to enhance
flavor.