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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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01-06-2013, 07:44 AM | #16 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-06-2013, 07:51 AM | #17 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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If so, why? Just curious. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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01-06-2013, 08:57 AM | #18 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Have you cooked any KCBS competitions? It's all about what scores well with the judges, and in the midwest that is a perfectly cooked rib with a balance of sweet, heat and meat. It may vary in different areas on the country.
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"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 |
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01-06-2013, 09:02 AM | #19 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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I don't wrap. Or trim, except to remove the membrane.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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01-06-2013, 09:17 AM | #20 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I always wrap in foil except for the times I don't.
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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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Thanks from: ---> |
01-06-2013, 09:19 AM | #21 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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I always foil my ribs because it works for me and my cooker. It all depends how you cook and the cooker not one way will work for everyone.
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01-06-2013, 09:39 AM | #22 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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I use to foil but not any more but thats just me, no real reason
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01-06-2013, 10:28 AM | #23 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Well, I can tell you that for me personally, I used to ALWAYS foil when I cooked on WSM's... I DID NOT want too, and I tried without numerous times, but I was NEVER as happy with the end result as when I foiled. That all changed last month when I sold my 22.5 WSM and bought a Pit Barrel Cooker (I am not trying to sell a PBC, just sharing my experience)... I had been convinced by a good number of people that I wouldn't have to foil on a PBC... I tried it, and was blown away! The "toothpick test" is really what shocked me... I popped a TP into the slabs of baby-backs that were just finishing up only to have TONS of juice come squirting out. They were outstanding, and for me, the first unfoiled ribs that I personally have ever been super proud to serve :)
So my question to those who love the end result of their unfoiled ribs... What was I doing wrong on my WSM? If I had to guess, I would say that I was not cooking them hot-n-fast enough...like 290-310 degrees? The common thing that I am starting to see is those that foil are cooking low-n-slow, and those that do not foil are cooking hot-n-fast... Could there be any truth there???
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01-06-2013, 12:33 PM | #24 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I don't think that's really the case. I cook at 270 for ribs whether I foil or not (but I don't know if that is low and slow or hot and fast. Maybe half-fast? )
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"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 Last edited by Ron_L; 01-06-2013 at 12:59 PM.. |
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01-06-2013, 12:57 PM | #25 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I am sure you have been busy and missed this question. You appear to be an expert on ribs, based on your posts. So, since you say (and I agree) that it all about the meat--Do you use ANY seasonings or just cook them "naked"? Inquiring minds want to know Thanks, TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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01-06-2013, 01:23 PM | #26 |
Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
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The best ribs I've ever made are hot and fast, not wrapped. I found this method on this site and it really changed my rids. They are glorious.
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2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
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01-06-2013, 01:51 PM | #27 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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I still haven't figure out what ranges people are referring to when they say HnF and what they mean when they say LnS. It seems to vary from person to person. It would probably be more helpful if people gave the temperature range they are referring to. For example, I tend to cook just about everything in the 250-275 range. To some, 250 is considered LnS, to some, 275 is considered HnF.
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01-06-2013, 02:24 PM | #28 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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01-06-2013, 02:52 PM | #29 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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I have had success both ways. Some people only foil to keep the ribs from getting to dark or oversmoking. I like them both ways. I will say that I do prefer BBs unwrapped. Not sure why, but they almost always turn out better, for me anyways.
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01-06-2013, 04:55 PM | #30 |
Knows what a fatty is.
Join Date: 06-23-12
Location: Chicago
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Thank you for this post. I generally wrap my ribs but I think this thread has talked me out of it. I have two racks of STL's on with a spatchcocked chicken. It has been a long time since I have went aunatural on my ribs. Plus I am really comfy on the couch watching the football game. And being lazy..
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