Browning ribs

Yes.

1) less time in the foil or I prefer no foil at all
2) look at your rubs, you need something that will brown with heat; sugar is usually the culprit

I've never foiled ribs for cooking purposes, only to keep warm when they are done. No complaints, always tender and juicy & look great! A little brown sugar or Turbinado (takes more heat without burning) may help.

Ok, well SmokinOkie and Wheelz, Please let me know what temps and how long you cook ribs and what rub you use? I appreciate your response and thanks for your advice.

Check out Ribs 101 at the top of the open forum for a starting point.

We also have a Ribs Archive lower down on the main page with lots of info to read while you wait for some more replies

While waiting on those fine cooks to jump in,you might go to the FIND at page top,input what style ribs you are cooking,all forums.

Also read thru Smokin'Okie's Ribs 101 and the Best of Ribs posts.

For cooking times,they'll ask cut and weight of your slabs.

They'll probably ask what you are using for rub,and how much of it.

Just a couple of thoughts.

To echo in...what kind of ribs are you smoking? Are they babyback and what is the weight? I don't foil my ribs except after they are done to keep them warm and let the juices settle. In my AmeriQue the babybacks I do come out moist and tender, have a good bark, good look and taste great.