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Old 09-21-2010, 01:04 AM   #6770
Is lookin for wood to cook with.
Join Date: 04-22-08
Location: Edmond, OK

top rack saw no foil?

Originally Posted by Southern Home Boy View Post
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.
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