Serious Eats - seriouseats.com

For Christmas, my mom got me a 3 pack of baby back ribs. Up until that point, I'd only cooked spares trimmed St Louis style. I decided with the baby backs, I'd try to kick the habit of using the Texas Crutch (foil). Normally with Spares, I would use the 3-2-1 method (3 hours in the smoke, 2 hours in the foil, 1 hour back in the smoke).

I used a variation of Mike Mill's Magic Dust from his book Peace, Love, and Barbecue for the rub. I heated up my Big Green Egg to 250F and then threw in a couple of chunks of apple and hickory. Once the smoke turned from white to blue, and my temperature was stable for about 30 minutes, I put the ribs on. I lovingly misted them with a apple juice/apple cider vinegar mixture every 90 minutes. After 3 1/2 hours, I brushed two of the racks with Sonny's Sweet BBQ sauce. I left one rack naked.

After 4 hours, I removed the ribs from the Egg and wrapped them in foil and threw them in a cooler and put some old towels on top of them to allow them to rest for 30 minutes.

These were the best ribs I'd ever had in my life. The sauced ribs were superb. The naked ribs were even better. They were meaty, moist, and tender, yet still had a little tug to them on the bone. The experiment of not using foil was such a success, I have stopped using the Texas Crutch on my briskets and my pork shoulders as well.

I disagree with you. My job is not to tip you graciously. However, I will tip you graciously, provided the service was acceptable. If I don't tip you graciously, then there's is a very good chance you won't be seeing me again.

Truth be told, I doubt I'd come to your establishment to begin with though. I'm not a wine and cheese guy.