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Re: Pork Ribs Classic 3-2-1. Have heard about the honey treatment in foil before, but never tried it. I'm more of a savory over sweet kind of guy. I mostly just CYM and dry rub. Spritz with apple juice/water every hour when they start to brown. Rarely wet sauce my ribs; only when guests ask for it. I only foil wrap if I'm going to hold them for awhile before eating. About your experiment with wet mopping sauce hourly, do you plan to cook those indirect then to avoid burning the sugars, since you won't be wrapping in foil?