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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
View Poll Results: Ribs: Foil? BB? Spares? | |||
I foil my ribs, only way to go | 9 | 19.15% | |
I wouldn't foil my ribs unless I am using liquid smoke | 6 | 12.77% | |
Got my baby back | 7 | 14.89% | |
Spare me the backs, and give me the spares! | 25 | 53.19% | |
Voters: 47. You may not vote on this poll |
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09-10-2009, 07:54 AM | #1 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Ribs: Foil? Rest? BB? Spares?
Do you foil your ribs or not? How about resting, do you rest them like you would a butt or a brisket?
While we're at it - do you prefer Baby backs or Spares? |
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09-10-2009, 07:55 AM | #2 |
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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im a trimmed spares kinda guy, more meatier than bb's...as far as foiling goes, i try to avoid it, but if im in a rush and want to eat dinner, ill do it, but only for 30-40 minutes, not a mushy rib kinda guy.
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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09-10-2009, 08:02 AM | #4 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Help!! well i messed up my first poll - just like my bbq...
how do i edit the poll options to allow multiple choice votes? |
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09-10-2009, 08:09 AM | #5 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Foil, baby backs only. 1.5 on smoke, then foil the remainder, rest out of foil
for about 30 mins...
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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09-10-2009, 08:22 AM | #6 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Spares trimmed St. Louie Style is the way to go...No Foiling...
5-6 hours in the smoke glazed the last 30 minutes...MMMMMMMMMM |
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09-10-2009, 08:44 AM | #7 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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I do baby backs and foil them. I'm not a big fan of spares. Something about the flavor is a little off for me.
__________________
"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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09-10-2009, 08:55 AM | #8 | |
Full Fledged Farker
Join Date: 12-03-08
Location: Mishawaka, IN
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Quote:
Amen, Brother, Amen!
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1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller |
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09-10-2009, 08:59 AM | #9 |
Knows what a fatty is.
Join Date: 05-11-06
Location: Houston, Texas
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Foil and trimed Spares works for me..
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Smokers Inc. Bates Custom Pit |
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09-10-2009, 09:24 AM | #10 |
Full Fledged Farker
Join Date: 07-02-09
Location: Dallas Texas
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St. Louis trimmed spares...no foil here either.
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Jim - Old rusty offset smoker, Char-Broiler Gasser, Turkey fryer, UDS, Weber Kettle. |
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09-10-2009, 09:24 AM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I honestly beleive there is no correct answer for this. However, I currently like my BB's unfoiled, and my spares foiled. I let them rest.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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09-10-2009, 09:32 AM | #12 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
I have the way I like to do them (spares, short foiling, very little rest), but I know everyone else has their own preferences. |
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09-10-2009, 09:36 AM | #13 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Sometimes I want spares, sometimes I want BBs. I never foil BBs and have shyed away from foiling spares lately!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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09-10-2009, 09:42 AM | #14 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Hannibal Missouri
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I did two slabs Tuesday. St. Louis spares using no foil. Slab of loin backs using the 2-1-1 method. I added a half cup of apple juice when I foiled them. The foiled ones didn't have much of the rub flavor, but they were very tender. The spares were very tasty and had the tug factor. Really though when it comes to ribs, I like them all. EXCEPT BOILED!!!!!!!!!!
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Wornslick Baby Stumps Blue Weber, with a table " The sunshine bores the daylights out of me " |
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09-10-2009, 09:45 AM | #15 |
Full Fledged Farker
Join Date: 06-19-07
Location: Katy, TX
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St. Louis trimmed spares - no foil - sprayed every hour - 5-6 hours in the smoke.
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Jared - not the Subway guy Certified MOINK Baller NB Bandera UDS - beer can Brinkman Pro Series 4400 Gasser "I'd rather have a belly from drinking than a hump from working." |
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