Newbie from NE Florida

[Shane Rakow]

Welcome from Nebraska, KabBBQ!

[cwain8845]

Welcome from a southern boy in south Louisiana

[Danjohnston949]

KabBBQ, Welcome to "The Pit". You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The "Pit"!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[bten]

Welcome from Texas

[Huskee]

Welcome KabBBQ! Glad to have you here.

To help with your questions:

1. Start by doing the recommended dry brine as-is the first time. I doubt you'll find the 1/2 tsp/lb meat of coarse Kosher salt too salty (make sure to cut the amount in half if using table salt, this is important!) If you do find it too salty, cut it only slightly next time. The reason I say this is because after adding a saltless rub, you need the salt in the meat below to balance it all out. Otherwise the rub will likely taste quite dull and unimpressive.

2. I'd say wrap your wife's ribs the last 2-3hrs of the cook, depending on how long your avg cook time is. A little moisture (water, whatever) in the foil will help steam them & soften them. If you don't want to crutch, start hers an hour or more early. I've gotten soft ribs from either method, but the longer-cooked nekkid ribs, while being softer in general, are barky-er. It's all cause & effect and lots of fun learning your preferred way!