Winning the Trigg Texas Rib-Off

Harry,
How cool was that? Have any of those guys given you grief in the past about cooking with the weber bullets as opposed to one of their giant rigs? And if so, have they since admitted that you don't need a $20k pit to produce winning q?

Also I noticed in one of your threads that you subscribe to the foiling theory for ribs. After the foiling phase, do you put your ribs back on the smoker for a while to reform a crust? Or do you not think that is necessary?

Thanks again!
Pat

Secret tip: You shouldn't foil until the bark has formed. Else the crust, rub, and all important Maillard reaction will sloth off when you foil. So I don't put my ribs back into the smoker as I already have a wonderful crust. The foiling softens the crust and tenderizes the meat.