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To Foil or not to Foil

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eggary

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I know this topic has been brought up a lot but I with ADD I would like to know which way to go. I have seen recipes that do foil and that don't. I have 2 racks each of Baby Backs and Spare Ribs on my Komodo Kamado and a Pellet Grill. I figure I would foil the ribs in the Pellet Grill.

My question is, is it necessary to foil ? Which is better to foil, Baby Backs or Spares ? Which is best not to foil ?

I guess if I asked 10 people I would get 11 answers.

Thanks.

Gary
 
Nope not necessary I never use foil. Impress the guests Cook neked.
 
A competent cook can produce great ribs either way!

I foiled for comp and do not (most of the time) here at home.

Killer ribs either way 8)

Difference is only in the amount of time and effort required.

There are self appointed Internet Experts who will insist one way or the other is the ONLY way.
They are totally full of BS.

Try both ways and see what is best for you.

TIM
 
I foil baby backs, but I'm just learning to cook. I have been cookin nekked though. Neighbors have about gotten used to it!!
 
I always foil. Just because that's how my boys like ribs. They like the semi overlooked fall of the bone style. Personally I would not foil. Just personal taste. Try both ways and see what you like. It's a personal thing.
 
It's not necessary to foil either cut of ribs.
But try it out and see which you prefer, to me it produces a different flavor profile each way.
 
There are many different ways to get a great result. But if anyone ever tells you that you "need" to foil ribs for a good result, ignore them. Same with the person who says you "need" to cook ribs or any other bbq meat at 225 for 35.9 hours to get a good result.
 
El Ropa, that's a good point but also ignore the ones that claim you can't do good bbq if you do use foil or you do like low and slow at 225. There is a time and place for both methods that produce outstanding bbq.
 
I'm still learning, but I've done a few cooks on my Lang with, and a few without, foil. Quite frankly, they've both turned out really well. The last 2 cooks I "foiled" were more for timing purposes because I had other things (chicken, loin, brisket) I was also working around. I used the foil to reduce the cook time (at least in my mind) and smoke. And, my "foil" was putting multiple racks in full steam pans with a little apple juice and covering with foil. Reduced the cook space I was using considerably. Then glazed and put straight back on to caramelize. I've had great responses both ways, so play around with it!
 
I've had better results cooking St Louis spares hot and unfoiled and cooking loin backs using foil. Just my personal results, as others have said finding what works for you is a big part of the fun of this.
 
Foil is a "tool".

Some use it, some don't.

You won't know how it can change your bbq until you try it.
 
I don't think you can get a better answer then the attached from Tim.

The_Kapn said:
A competent cook can produce great ribs either way!

I foiled for comp and do not (most of the time) here at home.

Killer ribs either way 8)

Difference is only in the amount of time and effort required.

There are self appointed Internet Experts who will insist one way or the other is the ONLY way.
They are totally full of BS.

Try both ways and see what is best for you.

TIM
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