|
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. |
|
Thread Tools |
01-05-2013, 10:02 PM | #1 |
Full Fledged Farker
Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND
|
Ribs.... Wrap or not?
Can someone point me in the direction of a thread regarding the above topic. I've always wrapped but I'd love to simplify my system.....
Sent from my Galaxy S3
__________________
The trick to creativity is knowing how to hide your sources...... |
|
01-05-2013, 10:08 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Can't think of any threads right off the bat, but I never wrap. What I do is put the rub on, let 'em sweat, throw 'em in the cooker at my preferred temp (270-290, maybe 300), cook 'till tender - can be 3 or 4 hours. I know they're tender a few different ways:
1)the bend test - pick 'em up in the middle and the ends flop pretty much straight down, but not falling apart - or grab 'em on one side and make kind of an "L" by lifting that side. 2)toothpick test - toothpick slides in with little to no resistance 3)twist a bone - if it's pretty loose, it's tender. That's it! Oh - look up barbafunkoramacue's (not sure if that's spelled right) "Hot and Fast Weeping Ribs" and do that.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from: ---> |
01-05-2013, 10:14 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
I don't wrap Ribs! I do cook mine around 300 deg, I don't pull the membrane, Normal time on BB and St. Louis 3.5-4 hrs they look like this
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
Thanks from: ---> |
01-05-2013, 10:14 PM | #4 |
On the road to being a farker
Join Date: 09-28-12
Location: South Bend, IN
|
I just did some Wednesday and didn't foil. Just went about 4 hours on 2 racks of baby backs at 225* +/- ...came out great. About as simple as it gets.
gtr summed up most everything I searched and read before I did mine, so I'd go with that!
__________________
Golden Dome UDS | iGrill | Blue Thermapen. Where there is love there is barbecue. – Gandhi |
|
Thanks from:---> |
01-05-2013, 10:25 PM | #6 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
|
I don't wrap.
__________________
Out. Again. |
|
01-05-2013, 11:02 PM | #7 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
|
C'mon... Be a lazy farker like me and forget foiling. 4hrs at 300F should do it but the best advice has already been given above- learn a good test for doneness and run with it. I tired of taking forever to cook ribs.
__________________
[FONT=Arial Narrow][B]EZ wood handled 3 wheeler | OTS | OTS mod to OTG | [COLOR=red]Ladybug[/COLOR] SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] | SJG smoker mod | Simpsons SJS | [COLOR=black]Simpsons[/COLOR] OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | [COLOR=green]LBGE | sbge | [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT] |
|
01-05-2013, 11:07 PM | #9 |
Full Fledged Farker
Join Date: 05-26-12
Location: Napier, Hawkes Bay, NEW ZEALAND
|
That's all the convincing I need!
The two racks on my wsm are the last ones I'll ever wrap! Anything that frees up time to sit by the pool and sip something tasty can only be good! Cheers all Sent from my Galaxy S3
__________________
The trick to creativity is knowing how to hide your sources...... |
|
01-05-2013, 11:07 PM | #10 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
|
I foiled ribs for the first time on my last cook and was not fully satisfied with the results. I usually cook at 225-250 for about 6 hours in a WSM with a decent rub and that's it. I don't sauce either. I often sauce when I reheat them and I always serve with sauce for those who prefer it, but many like the ribs just the way they come off the smoker.
Neither do I mop. I like to close the smoker and keep it that way until they ribs are done. Give it a try! |
|
01-05-2013, 11:20 PM | #11 |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
|
I never wrap my meat!
__________________
UDS, mini wsm, 22.5" weber kettle |
|
01-06-2013, 05:52 AM | #12 |
Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
|
I am a wrapper. Like above, try both and do what you like best!
__________________
Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
|
01-06-2013, 06:11 AM | #13 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
|
Wrapping is like a patch, a tool for those who like to boil or steam their ribs into falling off the bone. After all... when you wrap, the ribs ARE steaming in the foil... I like a little bite in mine so i dont foil
__________________
Thanks for noticing |
|
01-06-2013, 06:56 AM | #14 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Ringburner, you need to make up your own mind which you prefer. You can make a perfectly cooked, flavorful rib either way. It depends on cook time, time in the foil, etc. I do both depending on my mood and who I am cooking for. At competitions I typically foil and use that opportunity to get some extra flavor into the ribs because that is what typically scores better with the judges around here.. At home I typically don't foil because that's what I prefer. Either way I do it the ribs come out well and are not falling off the bone unless I want them cooked that way.
As someone suggested, try some without foil and see how you like them. Then try some with foil and see how you like them and make up your own mind.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
Thanks from: ---> |
01-06-2013, 07:40 AM | #15 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
|
|
|
Thanks from: ---> |
|
|