Decision time in next 20 min.-BB Ribs Foil/No Foil???

humdogj · 08-28-2011, 03:14 PM

In about 20 minutes I will have had my BB ribs on the smoker for 2 hours. I have had temp issues and they have been cooking for the most part around 265 for the 2 hours.

My question is, should I foil and follow the 2-1-1 method, or no foil and just let them go for the next 2 hours?

Also, should I be drinking beer while I'm smoking, or is that dangerous?

sandiegobbq · 08-28-2011, 03:15 PM

Ron_L · 08-28-2011, 03:26 PM

Are you in a hurry? If so, then foil. If not, let 'em go!

caseydog · 08-28-2011, 03:28 PM

If you have never done it before, it can't hurt to try it. Then, you will know, first hand, whether to do it or not in the future.

CD

R2Egg2Q · 08-28-2011, 03:29 PM

drinking beer is a good thing.

As for foiling or not. I find foiling yields a more tender/less barky rib. So really I'd suggest deciding on what you like more: bark (no-foil), tenderness (foil).

For me, it depends on my mood but I do tend to foil more often than not.

42BBQ · 08-28-2011, 03:30 PM

I foil, but Ron knows his proverbial shiznit so to speak. Good luck, gotta post PR0N later.

NorthwestBBQ · 08-28-2011, 03:32 PM

Quote:

Originally Posted by R2Egg2Q

drinking beer is a good thing.

So is drinking Tequila. No foil, 4 hours @ 270.

LoneStarMojo · 08-28-2011, 03:35 PM

no foil....i never foil and I never regret it....BUT....to each their own! Let us know how it goes :)

posey's_pork_pit · 08-28-2011, 03:36 PM

I'm not foiling the SM Spares ~ we'll be having them tomorrow so reheating in the foil will assure tenderness. Like others have said, if you like your ribs fall off the bone tender in a hurry ~ foil.

WWBBQ · 08-28-2011, 03:39 PM

I always foil with them in brown sugar, honey, parlay squeeze butter and sometimes a little apple juice if looking to dry.

humdogj · 08-28-2011, 03:40 PM

I've foiled just to see how they turn out, but only going for 30 minutes.

I'm also reaching for a beer...ker-sploosh!!!!

humdogj · 08-28-2011, 03:49 PM

Didn't see everyone's posts till after foil...oh well. I'll post the prOn later. I'm not sure how I prefer my ribs. I haven't really eaten too many in my life...I just like good food and in the case of ribs, don't matter if they are fall off the bone or not. Tasty food is tasty food and I'll take 'em any way I can get 'em!

Boshizzle · 08-28-2011, 04:01 PM

Quote:

Originally Posted by NorthwestBBQ

So is drinking Tequila. No foil, 4 hours @ 270.

Hey, Michael, those ribs look great but what did you marinate that toaster in?

humdogj · 08-28-2011, 04:09 PM

Final stages...just took them out of the foil and back on the smoker. I only went 30 min. in foil so they wouldn't get mushy. Probably an hour to go, saucing them in 30. Will mos def have prOn later!

NorthwestBBQ · 08-28-2011, 08:46 PM

Quote:

Originally Posted by Boshizzle

Hey, Michael, those ribs look great but what did you marinate that toaster in?

I threw up on it after drinking too much tequila.

08-28-2011, 03:14 PM	#1
humdogj Knows what a fatty is. Join Date: 08-09-11 Location: Appleton, WI Downloads: 0 Uploads: 0	Decision time in next 20 min.-BB Ribs Foil/No Foil??? In about 20 minutes I will have had my BB ribs on the smoker for 2 hours. I have had temp issues and they have been cooking for the most part around 265 for the 2 hours. My question is, should I foil and follow the 2-1-1 method, or no foil and just let them go for the next 2 hours? Also, should I be drinking beer while I'm smoking, or is that dangerous? __________________ ECB modified, Uni Flame el Crappo, Smokey Joe Gold

08-28-2011, 03:26 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Are you in a hurry? If so, then foil. If not, let 'em go! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

08-28-2011, 03:28 PM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	If you have never done it before, it can't hurt to try it. Then, you will know, first hand, whether to do it or not in the future. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

08-28-2011, 03:29 PM	#5
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	drinking beer is a good thing. As for foiling or not. I find foiling yields a more tender/less barky rib. So really I'd suggest deciding on what you like more: bark (no-foil), tenderness (foil). For me, it depends on my mood but I do tend to foil more often than not. __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown! Last edited by R2Egg2Q; 08-28-2011 at 03:32 PM.. Reason: didn't answer the foil question... got hung up on the beer

08-28-2011, 03:30 PM	#6
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	I foil, but Ron knows his proverbial shiznit so to speak. Good luck, gotta post PR0N later. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

08-28-2011, 03:15 PM	#2
sandiegobbq is one Smokin' Farker Join Date: 06-22-11 Location: chula vista, ca Downloads: 0 Uploads: 0	foil

08-28-2011, 03:35 PM	#8
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO Downloads: 0 Uploads: 0	no foil....i never foil and I never regret it....BUT....to each their own! Let us know how it goes :) __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects.

08-28-2011, 03:36 PM	#9
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA Downloads: 5 Uploads: 0	I'm not foiling the SM Spares ~ we'll be having them tomorrow so reheating in the foil will assure tenderness. Like others have said, if you like your ribs fall off the bone tender in a hurry ~ foil. __________________ Super fast Purple Thermapen Custom Reverse Flow 55 Gallon Drum Offset Weber SS Performer date code EE Weber 18 and 22.5 OTS Kettle w/Marty's handles Smokey Joe Silver w/wooden handle a.k.a. Mini Me Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce.

08-28-2011, 03:39 PM	#10
WWBBQ Got Wood. Join Date: 07-11-11 Location: DeRidder, Louisiana Downloads: 0 Uploads: 0	I always foil with them in brown sugar, honey, parlay squeeze butter and sometimes a little apple juice if looking to dry. __________________ Scott Displaced: Western Pennsylvanian Weber Smokey Mountains WSM (2-22.5") WiFi Stoker (The Stoker Black Box) Thermapen, Splash-Proof, Black Gasser Danby kegerator with 1/2 barrel

08-28-2011, 03:40 PM	#11
humdogj Knows what a fatty is. Join Date: 08-09-11 Location: Appleton, WI Downloads: 0 Uploads: 0	I've foiled just to see how they turn out, but only going for 30 minutes. I'm also reaching for a beer...ker-sploosh!!!! __________________ ECB modified, Uni Flame el Crappo, Smokey Joe Gold

08-28-2011, 03:49 PM	#12
humdogj Knows what a fatty is. Join Date: 08-09-11 Location: Appleton, WI Downloads: 0 Uploads: 0	Didn't see everyone's posts till after foil...oh well. I'll post the prOn later. I'm not sure how I prefer my ribs. I haven't really eaten too many in my life...I just like good food and in the case of ribs, don't matter if they are fall off the bone or not. Tasty food is tasty food and I'll take 'em any way I can get 'em! __________________ ECB modified, Uni Flame el Crappo, Smokey Joe Gold

08-28-2011, 04:09 PM	#14
humdogj Knows what a fatty is. Join Date: 08-09-11 Location: Appleton, WI Downloads: 0 Uploads: 0	Final stages...just took them out of the foil and back on the smoker. I only went 30 min. in foil so they wouldn't get mushy. Probably an hour to go, saucing them in 30. Will mos def have prOn later! __________________ ECB modified, Uni Flame el Crappo, Smokey Joe Gold

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