Foil & fries- shiny side up or down in oven????
It will take a while to cook them,about 3 hours.Wrap them in foil and bake,you'll not need any seasoning with the rub on them.
Wrap them in foil as to not dry them out and place them on top of a tray with a pan of water underneath to hold in the juices and create a gravy or basis for your sauce later.
Roast ribs slow and lowNo method - grilling, smoking, boiling, broiling, roasting at higher oven temperatures, or any combination of those techniques - produces ribs as juicy, tender, richly flavored and simple as those roasted in a 250-degree oven Roast ribs right on the oven rackIf roasted in a pan, the ribs' bottom sides steamCooking directly on the oven rack (and catching the drippings in a foil-lined pan) solves the steaming problem and also makes it possible to cook several slabs at a timeAnd cleanup is a breeze: Simply toss the foil, then remove the oven racks and wash them in hot, soapy water In gas ovens, the heating element is under the oven floor, so ribs can be cooked on both oven racks, making it possible to cook up to six slabs of spareribs at onceIn electric ovens, the foil-lined pan must be placed on the bottom rack, because the heating coils are on the oven floorStill, roasting three slabs of spareribs (or four slabs of baby-back ribs) at once is impressive Smoke first, if you likeFor a smoky flavor, remove the racks from your gas grill and line the area over the burners with heavy-duty foilCarefully pierce the foil several times with a fork, then scatter wood-soaked hickory (or other wood) chips on topPut the grill racks back in place, close the lid and turn all the burners on highIn just seven or eight minutes, the grill should be fully preheated, and the chips will start to smokePlace prepared ribs on the rack, turn the heat to medium, and smoke until the chips are spent, about 15 minutesTransfer the ribs to the oven to slow-roast until tender At the last minute, brush fully cooked ribs with barbecue sauce and broilLet them turn spotty brown: It will help the spice-rubbed exterior stay crisp and flavorful and will help the piquant glaze caramelize.
Actually, it makes no difference which side of the aluminum foil you use—both sides do the same fine job of cooking, freezing and storing foodThe difference in appearance between dull and shiny is due to the foil manufacturing processIn the final rolling step, two layers of foil are passed through the rolling mill at the same timeThe side coming in contact with the mill's highly polished steel rollers becomes shinyThe other side, not coming in contact with the heavy rollers, comes out with a dull or matte finishThe exception is when using Reynolds Wrap? Release? Non-Stick Aluminum FoilThe non-stick coating is applied during manufacturing to the dull side of the foilAlways place the non-stick (dull) side toward the food.
