Thanks guys!
@Rub:
Since you have cooked a million racks of ribs, I wanted to ask you: have you noticed differences in cooking regular commercial pork spares compared to heritage pork spares?
I ask because I am noticing more disintegration/blowouts on the backside of IBP pork I'm using (prior to the wrapping). I know some bone-side disintegration is good (especially toward the end of the cook), but I feel like I have to pull it out of the foil early to keep the bones from popping out.
Any insight?