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I gave up on the spraying thing after I forgot to do it on a couple of cooks and realised I wasn't noticing a difference in what I was tasting.

RobinC wrote:I gave up on the spraying thing after I forgot to do it on a couple of cooks and realised I wasn't noticing a difference in what I was tasting.

I found that when i was foiling the ribs and adding what ever to the foil when i took them out of the foil any extra layer of flavour i'd built up had washed off anyway.

Swindon_Ed wrote: I don't bother with the last hour. The ribs will be cooked once you've taken them out of the foil so cooking them for another hour is just going to dry out the meat (My theory anyway). I just brush on the sauce and then close the foil for 15 minutes to let the ribs rest and the sauce set and they're ready to go.

Would that be the same with baby backs - i.e. 2 open, 2 foiled and then just sauce and leave to rest in foil?

I only ask as the local Morrisons has been selling baby backs for around £2 a rack so I have been practicing my ribs for the last few weekends and want to get to the next level.

Spare ribs (which I trim to st Louis style) will then benefit from the lessons learned.