Hello to all! This is my first post here and I have really enjoyed watching the site over the last few years. I just saw a Cherry Cola Spare recipe that was well reviewed by hundreds (epicurious) where the ribs were wrapped in foil at 325 for two hours and finished sauced up over direct for a few minutes. Doesn't two hours seem too short a time even for a high heat cook? The wrap just for moisture or?
Thx,
Robert C
Thx,
Robert C