Cooking nice and steady at 225F for 4 hours on the WSM using lump wood and hickory chunks.
Just had a peak and mop with apple juice as they did look dry and have developed a decent, dark, bark already.
I was aiming for 6 hours at 225F with no final heat increase and adding some sausages an hour from the end....
However, am thinking 6 hours might be a little too long for the smaller racks unprotected...
Does anyone foil their ribs?



