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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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11-24-2013, 02:20 PM | #1 |
Found some matches.
Join Date: 02-27-10
Location: Canoga Park, Ca.
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To Foil or not to Foil
I know this topic has been brought up a lot but I with ADD I would like to know which way to go. I have seen recipes that do foil and that don't. I have 2 racks each of Baby Backs and Spare Ribs on my Komodo Kamado and a Pellet Grill. I figure I would foil the ribs in the Pellet Grill.
My question is, is it necessary to foil ? Which is better to foil, Baby Backs or Spares ? Which is best not to foil ? I guess if I asked 10 people I would get 11 answers. Thanks. Gary |
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11-24-2013, 02:23 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Nope not necessary I never use foil. Impress the guests Cook neked.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-24-2013, 02:23 PM | #3 |
Full Fledged Farker
Join Date: 03-02-13
Location: Hendersonville, TN
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Sounds like a perfect time for an experiment and see which way you prefer.
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WSM 22.5 , Weber OTG Shirley Fabrication 24x48 RF Offset :thumb: KCBS CBJ |
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11-24-2013, 02:29 PM | #4 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Foil spares
No foil loinbacks |
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11-24-2013, 02:33 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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A competent cook can produce great ribs either way!
I foiled for comp and do not (most of the time) here at home. Killer ribs either way Difference is only in the amount of time and effort required. There are self appointed Internet Experts who will insist one way or the other is the ONLY way. They are totally full of BS. Try both ways and see what is best for you. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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11-24-2013, 02:34 PM | #6 |
On the road to being a farker
Join Date: 08-18-13
Location: Show Me State
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I foil baby backs, but I'm just learning to cook. I have been cookin nekked though. Neighbors have about gotten used to it!!
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11-24-2013, 02:35 PM | #7 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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I always foil. Just because that's how my boys like ribs. They like the semi overlooked fall of the bone style. Personally I would not foil. Just personal taste. Try both ways and see what you like. It's a personal thing.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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11-24-2013, 02:38 PM | #8 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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It's not necessary to foil either cut of ribs.
But try it out and see which you prefer, to me it produces a different flavor profile each way.
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[B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe |
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11-24-2013, 02:59 PM | #9 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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There are many different ways to get a great result. But if anyone ever tells you that you "need" to foil ribs for a good result, ignore them. Same with the person who says you "need" to cook ribs or any other bbq meat at 225 for 35.9 hours to get a good result.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-24-2013, 03:01 PM | #10 |
Knows what a fatty is.
Join Date: 01-01-12
Location: St. Louis, MO
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I used to, but have learned that it is not necessary.
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11-24-2013, 03:20 PM | #11 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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El Ropa, that's a good point but also ignore the ones that claim you can't do good bbq if you do use foil or you do like low and slow at 225. There is a time and place for both methods that produce outstanding bbq.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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11-24-2013, 03:48 PM | #12 |
On the road to being a farker
Join Date: 11-13-12
Location: Alexandria, VA
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I'm still learning, but I've done a few cooks on my Lang with, and a few without, foil. Quite frankly, they've both turned out really well. The last 2 cooks I "foiled" were more for timing purposes because I had other things (chicken, loin, brisket) I was also working around. I used the foil to reduce the cook time (at least in my mind) and smoke. And, my "foil" was putting multiple racks in full steam pans with a little apple juice and covering with foil. Reduced the cook space I was using considerably. Then glazed and put straight back on to caramelize. I've had great responses both ways, so play around with it!
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Smokin' BBQ for Good! Lang 84" Deluxe with Chargrill; Custom Lang 36" Deluxe; BGE [url]www.fireduptohelp.org[/url] |
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11-24-2013, 03:55 PM | #13 |
Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
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I've had better results cooking St Louis spares hot and unfoiled and cooking loin backs using foil. Just my personal results, as others have said finding what works for you is a big part of the fun of this.
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2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
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11-24-2013, 03:55 PM | #14 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Foil is a "tool".
Some use it, some don't. You won't know how it can change your bbq until you try it.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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11-24-2013, 03:59 PM | #15 | |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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I don't think you can get a better answer then the attached from Tim.
Quote:
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