Ringburner
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Ribs.... Wrap or not?
- Thread starter Ringburner
- Start date
Ringburner
Full Fledged Farker
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My last ever wrapped ribs. They were pretty good..... I really hope the no wrap method is as good!
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JOMANCHU
Well-known member
I wrap mine for the last two hours and add apple juice. Works for me but love to try different techniques. Ring burner those look great.
bacchus99
Full Fledged Farker
Well, I can tell you that for me personally, I used to ALWAYS foil when I cooked on WSM's... I DID NOT want too, and I tried without numerous times, but I was NEVER as happy with the end result as when I foiled. That all changed last month when I sold my 22.5 WSM and bought a Pit Barrel Cooker (I am not trying to sell a PBC, just sharing my experience)... I had been convinced by a good number of people that I wouldn't have to foil on a PBC... I tried it, and was blown away! The "toothpick test" is really what shocked me... I popped a TP into the slabs of baby-backs that were just finishing up only to have TONS of juice come squirting out. They were outstanding, and for me, the first unfoiled ribs that I personally have ever been super proud to serve
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... Could there be any truth there???
Were you using no water in the pan? I have found contrary to what folks say on this forum that if i don't put water in the pan i get a dry jerky like bark on my food. That ain't for me...i like a good bark but it was like the ribs would be tender once you got thru the bark. So i run my WSM with water always now. If i want hotter temps i light more initial charcoal or use a grill.
4uweque
Full Fledged Farker
I can't recall any one thread in particular, I just continued to read success stories from people using hotter temps than the usual 225 and not foiling. I finally got my drum up to 300 and tried it, 3 1/2 hours later I had the juiciest most tender ribs I've ever cooked. Everyone should at least try it and see if you like it.
JimDandysNYDan
is one Smokin' Farker
I guess it all depends on what you are cooking on. I cook on a stick burner and have wrapped the ribs a few times, out of those few times I think maybe twice they came out good. I prefer to keep them unwrapped. I feel like I have a little more control that way. The times that I didn't like them wrapped, they came out way to mushy.
Warthog
is one Smokin' Farker
YES I foil.
Cook at 250 - 275.
Two hours in smoke
One and half hours in foil w/apple juice, brown sugar. margarine, honey and Tiger sauce.
Remove foil reserve drippings and mix drippings with BBQ sauce for the last step.
45 minutes back on heat for glazing.
The ribs are fantastic.
Cook at 250 - 275.
Two hours in smoke
One and half hours in foil w/apple juice, brown sugar. margarine, honey and Tiger sauce.
Remove foil reserve drippings and mix drippings with BBQ sauce for the last step.
45 minutes back on heat for glazing.
The ribs are fantastic.
Quint
Full Fledged Farker
Damn now I don't know what the fark to do. Guess I'll just have to buy a boat load of ribs and try them all the above mentioned ways. Darn it !!!!!!
GrillBillie_D
Full Fledged Farker
For home cooking, I usually don't foil. In competition, we usually do.
I've had great ribs with or without foiling. More important to foiling is getting them cooked the correct way.
Spend the time getting the tenderness perfected, then later you can play around with foiling if you want.
I've had great ribs with or without foiling. More important to foiling is getting them cooked the correct way.
Spend the time getting the tenderness perfected, then later you can play around with foiling if you want.
lastmajordude
is One Chatty Farker
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Maybe it's just me.....but I do both. Sometimes foil, sometimes not. Sometimes sweet sometimes S&P. H&F or low/slow. Weber kettle maybe...on weekends it's Jambo time!!......To me alot of the fun of cooking is making the food/cook process fit with the time frame or people to be fed criteria. There was a line from a movie once ...."Can't we do BOTH!!".......Whatever makes you happy dude......
Offthehook
is Blowin Smoke!
I always foil, I don't like too much smoke.
B
BAD324
Guest
I've never foiled mine and I've been meaning to try it that way for some time. I've also never cooked them higher than 225-250 range so I'm extremely intrigued to try out this Hot n Fast approach and see how that might work for me so it looks like I've got some experimenting to do!
