hey david, I never said, welcome. I've learned all kinds of things on this board, just nuts sometimes.... so much info. my concensus is I like my ribs w/ a bit of bite as well, although I foil also. a bit of a while back (months) i was nosing around one of k. kruger's posts and tried foiling, but not the high heat. They were pretty good. Later I used high heat (although was worried) and foiled also, and I liked it even better. My biggest problem was timing and can still be. They really seem to react to the foil. But ya thats how I do ribs now although not so high, maybe 300's or anywhere close, mostly cause I don't bother to fight my darn door to let more air in, it slowly climbs the whole time till there done, w/ a full chimney of lit, mm. basicly every cook is different, but i'm happy, as you can see our ribs are better then any 'chain' joint by a mile.
