This time I roasted the foil back for 4 hours on 225 and then four hours at 190. The ribs came out perfectly tender. RO didn't want his ribs broiled at the end, so I basted all of them with bbq sauce, and then only broiled half.
Both halves came out very tasty. RO insists the broiling dry's out the meat to much for his preference. For me, broiling gives you that great smokey, crunchy bbq feel and taste.
