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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. |
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06-15-2010, 02:52 PM | #1 |
Got Wood.
Join Date: 07-12-09
Location: Savannah, GA
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Kansas City style ribs, no foil verses foil test
Two racks of spare ribs both prepare the same way. Will foil one and not foil the other during the smoke.
My wife applying butt rub and oranges. . Wrapping in plastic wrap and into the fridge overnight. Next day take out of the fridge and allow to come up on temperature. About a hour and a half. I spread a thin coat of yellow mustard and more rub to the ribs. The pit is running at 225 degrees so in go the ribs. Three hours in and I foiled with a mixture of apple juice, apple cider and oil. Five hours in, time to remove rack from the foil. The top of the rib look fine but the bottom look mushy. Now put on the finishing sauce and turn up temperature to 300 degrees and set the sauce. This should be 15 to 30 minutes Ribs been in the smoker for six hours, time to pull, cover and rest for 30 minutes. The rack in the rear is the foiled rack. Both look good but the foil rack shrunk more losing more meat and was really limp when I pulled it., I like some texture in my ribs like competition ribs. Taste test coming up. I went to heavy on the sauce but that is what the grandchildren like. Now for the family judging. First, the non-foiled ribs. Cut like butter, has a smoke ring and looks like it is moist. Second, the foiled ribs. Cut like butter, has a smoke ring and looks like it is more moist than the non-foiled rib Now test for how easily the ribs pull apart. First, the non-foiled ribs. Pull apart easily but did not fall apart and moisture ooze out. Second, the foiled ribs. Pull apart easily but did not fall apart and much more moisture oozed out. Taste test by the family of six adults and three grandchildren were 7 for foil and 1 for non-foil. The foiled ribs seem to have more moisture and were not completely falling off the bone as I expected. The taste of both were equally great. The non-foiled ribs, while tasting as good, was a little dryer. Bottom line I am now a convert to, on my Traeger, smoke three hours, foil two hours, pull from foil, apply a finish sauce, turn up the temp to set the sauce for one hour. I guess this is the Standard 3-2-1 method I used in stick burners. Foiled Ribs Win 7 out of 8 but it was very close. So close that maybe it was a difference between the butts. |
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06-15-2010, 03:00 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Thanks for the comparison!
I've still not foiled or sauced any spares. From the looks of the pictures, I still think I'd prefer the texture of the unfoiled ribs.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-15-2010, 03:03 PM | #3 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Thank you for sharing, personal preference wins again! Nice looking ribs........
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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06-15-2010, 03:04 PM | #4 |
Got Wood.
Join Date: 07-12-09
Location: Savannah, GA
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06-15-2010, 03:06 PM | #5 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Did you use the oranges in the foil when smoking?
jon |
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06-15-2010, 03:07 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Can't argue with that!
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-15-2010, 03:30 PM | #7 |
Full Fledged Farker
Join Date: 05-13-10
Location: O'Fallon, MO
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Not a large sample size so the results may not be altogether conclusive but thanks for the pics and the comparison. I do foil because Johnny Trigg foils.
I find the use of orange slices on the meat while dry brining more intruiging. They look good and seems like a good idea but I don't know why...do they impart any flavor/moisture to the ribs? Is there orange in the rub and/or glaze?
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Big AL SLBS CBJ Compete on (2) 18" WSM Code 3 Spices BBQ Team |
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06-15-2010, 03:31 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I had similar results with KC cut spares. Oddly enough, for some reason when I did foiled vs. unfoiled for BB'a however the unfoiled won! Glad you found something most everyone can agree on!
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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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06-15-2010, 03:35 PM | #9 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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maybe the citric acid helps to make them fall apart later ?
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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06-15-2010, 03:49 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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you didn't tell us how long you boiled them first :) LOL <ducking mod>
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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06-15-2010, 04:00 PM | #11 |
Knows what a fatty is.
Join Date: 04-23-10
Location: zanesville ohio
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I did the same thing last week on baby backs. we liked both results. Im thinking of just foiling for an hour next time, try to split the difference.
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06-15-2010, 04:01 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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2 hours in foil, he said right there.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-15-2010, 04:35 PM | #13 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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I foiled my first st louis style last weekend, but I did 2-2-1 and they were by far the best ribs I've ever turned out! Glad to see you tried both side by side!! thanks.
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Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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06-15-2010, 04:36 PM | #14 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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well id eat either one of them. very nice
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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06-15-2010, 04:48 PM | #15 |
Full Fledged Farker
Join Date: 03-17-09
Location: miamisburg ohio
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Well done and good informative post. Thanks for taking the time to put that together for our benefit.
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18.5" WSM, 22.5" Weber Kettle, Weber Sprint 210, (2) UDS , KCBS, CBJ, orange Thermapen |
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