Rich Parker
Babbling Farker
I always foil my ribs because it works for me and my cooker. It all depends how you cook and the cooker not one way will work for everyone.
So my question to those who love the end result of their unfoiled ribs... What was I doing wrong on my WSM? If I had to guess, I would say that I was not cooking them hot-n-fast enough...like 290-310 degrees?
The common thing that I am starting to see is those that foil are cooking low-n-slow, and those that do not foil are cooking hot-n-fast...
Do you apply ANY seasoning to your ribs?
If so, why?
Just curious.
TIM
My opinion is that it is determined by where our cooker wants to run. For me 250 deg is LnS, 350 deg is HnF.I still haven't figure out what ranges people are referring to when they say HnF and what they mean when they say LnS. It seems to vary from person to person. It would probably be more helpful if people gave the temperature range they are referring to. For example, I tend to cook just about everything in the 250-275 range. To some, 250 is considered LnS, to some, 275 is considered HnF.
It's about like trying to argue the beans/no beans/noodles/no noodles with chili debate IMHO.
thank you for this post. I generally wrap my ribs but i think this thread has talked me out of it. I have two racks of stl's on with a spatchcocked chicken. It has been a long time since i have went aunatural on my ribs. Plus i am really comfy on the couch watching the football game. And being lazy..
The best ribs I've ever made are hot and fast, not wrapped. I found this method on this site and it really changed my rids. They are glorious.
Sorry the dam DSL line was on the fritz for a few hrs:mad2:Do you apply ANY seasoning to your ribs?
If so, why?
Just curious.
TIM