sorry not udnerstanding, how did you bast them if you left them face side down the entire cook? I assume face side, is the meat side, and the bones would be up, and I doubt you basted bone?The last rack I did, I left the membrane on and left them face down the entire cook and basted them every 30 min. They were some of the best ribs I ever did. I usually flip them every thirty with the membrane off basting them when I flip. I will have to try the same again to come to a conclusion.
So when do you foil them?
I prefer to remove the membrane because I don't like the texture. Also removing the membrane let's the fat render out better thereby making ribs health food, and as such should be consumed often.