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Step 6Foil (or Fohl, if you are from Georgia)
After 3 hours, we're going to do something interesting. Pull the ribs off (and weep tears of joy because things are getting beautiful). Wrap them in aluminum foil and return them to the grill for another hour to steam in their own amazingness. After one more hour, they are done.
When you open that foil, save the drippings. THAT is our secret weapon.
A side note: people often equate "falling off the bone" with good ribs. That's not the goal. That's just overdone. You want a soft, chewy texture. They shouldn't be tough, but they shouldn't be overcooked either. When the meat starts to pull back and expose the end of the bone and the rib "sags" when you pick it up from the end - that's how you know it's done.
If you stick to the general time/temp guidelines I'm giving you, you'll get there.
When you open that foil, save the drippings. THAT is our secret weapon.
A side note: people often equate "falling off the bone" with good ribs. That's not the goal. That's just overdone. You want a soft, chewy texture. They shouldn't be tough, but they shouldn't be overcooked either. When the meat starts to pull back and expose the end of the bone and the rib "sags" when you pick it up from the end - that's how you know it's done.
If you stick to the general time/temp guidelines I'm giving you, you'll get there.
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