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Charles, I think you'd need to unroll the ribs to get the good coverage as you mentioned in your first post. The question is how flexible are the ribs after cooking for three hours? I think both of us are assuming they wouldn't be very flexible. Is that the case?

A couple of questions ... Charles ... what type, and how much, of wood are you planning on using? Everyone ... Charles mentioned cooking the ribs rolled. How do you foil ribs that have been rolled?

I saw somewhere around here that if you want your ribs dry ... once out of the foil, just dust them with some extra rub ... just as you said. So ... when's dinner?

Jim, I've noticed that some recipes call for cooking the ribs up to an additional hour after removing from the foil ... while other methods are similar to what you said, just cook them long enough to set the glaze. What is the reason for cooking for an hour? Is it that they're not cooking it...

Maybe I missed it ... but are you planning on doing spare ribs or baby backs?