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View Poll Results: Do you foil your pork ribs
I used to but no longer 11 8.87%
I do occasionally 69 55.65%
No crutch for me 44 35.48%
Voters: 124. You may not vote on this poll

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Old 10-02-2013, 08:41 PM   #31
BobM
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I foil almost all the time. I've tried not foiling and they weren't as good as foiling.
Not foiling is interesting and I am going to try not foiling again; Maybe I can do better.
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Old 10-02-2013, 09:02 PM   #32
Nuco59
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/raises hand... yep, I'm a foiler. I didn't know any better - how can it be wrong when it tastes SO good?
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Old 10-02-2013, 09:51 PM   #33
borzwazie
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Hi. I'm borzwazie, and I'm a foiler.

I like to go 3-2-1 at 220-ish on the baby backs I get from RD, but they're pretty meaty so they take it well. Everyone at work likes them a lot so I must be doing something right. Mine aren't mushy either, I like some bite in my ribs.

The spare ribs I get around here can't take 3-2-1 without going mushy on me, though.

I've experimented with no-foil, higher-temp cooks, but I just don't get the same quality of cook. The experiments continue, however. BBQ - for science!
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Old 10-02-2013, 10:06 PM   #34
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Quote:
Originally Posted by borzwazie View Post
Hi. I'm borzwazie, and I'm a foiler.

I like to go 3-2-1 at 220-ish on the baby backs I get from RD, but they're pretty meaty so they take it well. Everyone at work likes them a lot so I must be doing something right. Mine aren't mushy either, I like some bite in my ribs.

The spare ribs I get around here can't take 3-2-1 without going mushy on me, though.

I've experimented with no-foil, higher-temp cooks, but I just don't get the same quality of cook. The experiments continue, however. BBQ - for science!
All in the name of science! ;) Olive oil and rub and i stick with a steady 275 but have went 250 until i get the desired pull back and probes tender....usually I can pull about the 3 hour mark but 4 for sure. It's really nice being able to taste the meat... more and more going with the simple approach to Q.
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Old 10-03-2013, 08:05 AM   #35
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Quote:
Originally Posted by ATLSean View Post
Huh... I'd like to try that! When do you wrap them?
Usually around the 2 1/2 hour mark, and I only cook St. Louies. Not enough meat on BB for me.
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Old 10-03-2013, 08:12 AM   #36
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Quote:
Originally Posted by Toast View Post
I did not used to foil but tried it with ribs. Now I foil most times for flavor but still like to do them without too.

These were not foiled:



I do not use foil for any other cut of meat though.
Them some beautiful ribs right there.
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Old 10-03-2013, 09:30 PM   #37
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I foil every time, but i'm a NOB! I haven't had any luck getting a super juice rib with out foil.
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Old 10-03-2013, 09:33 PM   #38
mrbill
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not that i'm against it, but I've never foiled a rib.
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Old 10-03-2013, 09:52 PM   #39
MeatCandy
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Foil is your friend...
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Old 10-03-2013, 10:02 PM   #40
ChickenWang
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I use to foil but now I mostly use butcher paper
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Old 10-03-2013, 10:11 PM   #41
Okie Sawbones
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Quote:
Originally Posted by Diesel Dave View Post
I also foil 100% of the time.
Usually for 30 min or so, my family and people I have cooked for like the flavor that way.
I agree with aawa on the point of we eat with our eyes first.
When was the last time you looked at something that didn't look that good and want to try it?
Same here, 30-45 mins.
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Old 10-03-2013, 10:16 PM   #42
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Quote:
Originally Posted by Toast View Post
I did not used to foil but tried it with ribs. Now I foil most times for flavor but still like to do them without too.

These were not foiled:



I do not use foil for any other cut of meat though.
Beautiful, absolutely beautiful, I love some plain natural ribs where you can really taste the flavor of the meat.



Spares



St Louey's
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Old 10-03-2013, 10:18 PM   #43
jeffturnerjr
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I would say there are a lot of benefits to foiling. Breaks down quicker, keeps in moisture, can add flavors to the pack, speeds up cooking a little, keeps the color you like.

I would say, if you're cooking in mass, you probably don't have the capability to wrap 100 racks of ribs. So you have to really watch your fire, not over smoke, etc.
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Old 10-03-2013, 11:45 PM   #44
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