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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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08-28-2011, 03:14 PM
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#1 |
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Knows what a fatty is.
Join Date: 08-09-11
Location: Appleton, WI
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Decision time in next 20 min.-BB Ribs Foil/No Foil???
In about 20 minutes I will have had my BB ribs on the smoker for 2 hours. I have had temp issues and they have been cooking for the most part around 265 for the 2 hours.
My question is, should I foil and follow the 2-1-1 method, or no foil and just let them go for the next 2 hours? Also, should I be drinking beer while I'm smoking, or is that dangerous? 
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Weber Q300, ECB modified, Uni Flame el Crappo, Smokey Joe Gold |
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08-28-2011, 03:15 PM
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#2 |
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is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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foil
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08-28-2011, 03:26 PM
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#3 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Are you in a hurry? If so, then foil. If not, let 'em go!
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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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08-28-2011, 03:28 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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If you have never done it before, it can't hurt to try it. Then, you will know, first hand, whether to do it or not in the future.
CD |
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08-28-2011, 03:29 PM
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#5 |
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is Blowin Smoke!
  Join Date: 08-15-10
Location: Pleasanton, CA
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drinking beer is a good thing.
As for foiling or not. I find foiling yields a more tender/less barky rib. So really I'd suggest deciding on what you like more: bark (no-foil), tenderness (foil). For me, it depends on my mood but I do tend to foil more often than not.
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] Last edited by R2Egg2Q; 08-28-2011 at 03:32 PM.. Reason: didn't answer the foil question... got hung up on the beer |
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08-28-2011, 03:30 PM
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#6 |
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is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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I foil, but Ron knows his proverbial shiznit so to speak. Good luck, gotta post PR0N later.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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08-28-2011, 03:35 PM
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#8 |
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is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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no foil....i never foil and I never regret it....BUT....to each their own! Let us know how it goes :)
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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08-28-2011, 03:36 PM
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#9 |
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is one Smokin' Farker
 
Join Date: 05-11-10
Location: Doraville GA
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I'm not foiling the SM Spares ~ we'll be having them tomorrow so reheating in the foil will assure tenderness. Like others have said, if you like your ribs fall off the bone tender in a hurry ~ foil.
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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08-28-2011, 03:39 PM
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#10 |
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Got Wood.
Join Date: 07-11-11
Location: DeRidder, Louisiana
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I always foil with them in brown sugar, honey, parlay squeeze butter and sometimes a little apple juice if looking to dry.
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[B][SIZE=3]Scott[/SIZE][/B] [COLOR=blue]Displaced: [I]Western Pennsylvanian[/I][/COLOR] Weber Smokey Mountains WSM (2-22.5") [U]WiFi Stoker[/U] ([I]The Stoker Black Box[/I]) Thermapen, Splash-Proof, Black Gasser Danby kegerator with 1/2 barrel |
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08-28-2011, 03:40 PM
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#11 |
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Knows what a fatty is.
Join Date: 08-09-11
Location: Appleton, WI
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I've foiled just to see how they turn out, but only going for 30 minutes.
I'm also reaching for a beer...ker-sploosh!!!!
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Weber Q300, ECB modified, Uni Flame el Crappo, Smokey Joe Gold |
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08-28-2011, 03:49 PM
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#12 |
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Knows what a fatty is.
Join Date: 08-09-11
Location: Appleton, WI
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Didn't see everyone's posts till after foil...oh well. I'll post the prOn later. I'm not sure how I prefer my ribs. I haven't really eaten too many in my life...I just like good food and in the case of ribs, don't matter if they are fall off the bone or not. Tasty food is tasty food and I'll take 'em any way I can get 'em!
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Weber Q300, ECB modified, Uni Flame el Crappo, Smokey Joe Gold |
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08-28-2011, 04:01 PM
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#13 | |
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somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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08-28-2011, 04:09 PM
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#14 |
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Knows what a fatty is.
Join Date: 08-09-11
Location: Appleton, WI
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Final stages...just took them out of the foil and back on the smoker. I only went 30 min. in foil so they wouldn't get mushy. Probably an hour to go, saucing them in 30. Will mos def have prOn later!
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Weber Q300, ECB modified, Uni Flame el Crappo, Smokey Joe Gold |
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