Originally Posted by stglide
To the UDS Experts... Cooked my third round of ribs yesterday. This may be a little lengthy, but wanted some insight from the people who've used the UDS a lot...
3) When I foil my ribs, I lose that nice crispy outside. Is the wrapping to help prevent burning, simply to speed up the finishing of the rib, or is it just a preference thing?
I just did an experiment with foiled vs. non-foiled ribs. I cooked 'em both at ~235-240 degrees unfoiled for about 3.5 hours, foiled one slab with a little S. Carolina Mustard Sauce and left the other slab alone. After about an hour in the foil, I released the foiled slab and put it back on the grill to firm and color up.
Here's a pic:
Let me know if you can tell by the picture which one was foiled and which one wasn't:
Here's a pic of the "bite test" on individual bones from each slab:
There was a slight difference, but in the end, not enough to make me change my ways - just yet anyway.