After one hour of being foiled I removed the foil and sauced them real good. One with Salt Lick and one with Franklin's...
30 minutes later after the sauce set I pulled them...
The Salt Lick ribs were really tender!
It appears that the Salt Lick sauce really created a tenderizing effect...
The Franklin's were tender but firm. The way I like my ribs...
I was surprised that there was such a tenderizing effect from the Salt Lick! Both racks were seasoned and cooked exactly the same except for being sauced differently the last 30 minutes.
I really liked the flavor of both sauces but prefer the way the Franklin's ribs turned out. Seems like the Salt Lick should be applied at the very end IMHO otherwise you might end up with mushy ribs like I did!