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The extra cooking time would be negligible. Cooking time is predominantly a function of temperature of the cooker, and surface area and mass of what you are cooking.


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While I do not believe it is necessary to "crutch" ribs, it can be done, and the most popular method is called the "3-2-1 Method." (see the writeup on Steven Raichlen's Barbecue Bible site here: http://barbecuebible.com/2015/01/20/3-2-1-method-ribs/ ) The prescribed method is to cook unwrapped for three hours, two hours in foil, and one additional hour ...


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If you like bland and stringy fast, parboil them. If you like flavorful,tender, melt in your mouth ribs, never parboil the ribs.


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A lot of the flavor comes from the marrow of the bone. Rib bones will need companion soup bones to help them. Alone, the flavor will seem weak or watered down. Now, if you are willing to put in the time.... Bake them first at 325f for an hour, let them cool and hit them with a hammer to crack them. you might want to cover them with a towel as not to send ...



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