Hot dang!!!
This ain't about her recipe - I would NEVER cook ribs that way nor would I advise anyone to. Steamed, boiled, etc won't make for good ribs unless you LIKE 'em that way.
ITS THE POUCH!!!
All right - here's the deal...betimes when I am smokin' a large butt, I have a bit of a problem wrappin' it even though We use the "restaurant roll" from Sam's (extra wide, etc). I am not the pro that many of you are, so I don't know all the tricks yet.
This one simple technique for foiling -NOT THE RECIPE - gave me a good idea that will help make it easier to fully wrap the butt before I put it back on to finish. By the way, if you line the pan as she suggests - forget her recipe - you shouldn't have to worry about the juices spilling out when you move it from kitchen to smoker or grill or oven (not that I would use the oven like she did in the video).
In conclusion (and hopefully closing THIS can of worms), if you have a good technique for foiling those ribs and butts...PLEASE, disregard this thread.