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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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Old 01-15-2016, 04:58 PM   #1
Mattb82
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Default Pork Ribs Without Foil

Does anyone not foil their pork ribs? I typically am always cooking some form of beef and only wrap in butcher paper. The last time I did pork spares I wrapped in foil because it seems like everyone does and it ruined the bark like I knew it would. I'm cooking two slabs of spares tomorrow along with some prime beef short ribs in the morning.

Any of you guys getting good results with no wrapping on the pork ribs? I plan on cooking at 275 on the egg with a water pan
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Old 01-15-2016, 05:06 PM   #2
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I never foil anything, just my personal preference.
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Old 01-15-2016, 05:14 PM   #3
Decoy205
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I don't foil on my Akorn. And I don't usually use a water pan either. Just a drip pan. On the egg you should get a moist end product no problem.
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Old 01-15-2016, 05:16 PM   #4
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I dont foil pork ribs but i do foil beef ribs.
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Old 01-15-2016, 05:20 PM   #5
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I normally don't foil as I enjoy having time to consume cold beers while tending the pit.
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Old 01-15-2016, 06:23 PM   #6
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Pork ribs, no foil, and no mop for me. Pork butts and brisket I foil to rest
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Old 01-15-2016, 06:33 PM   #7
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No foil for me either.
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Old 01-15-2016, 06:36 PM   #8
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Good deal. No foil it is
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Old 01-15-2016, 06:39 PM   #9
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Wrap in foil = boiled ribs. Nasty.
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Old 01-15-2016, 06:43 PM   #10
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No foil for me and my ribs are typically cooked directly over a stick fire 400-500* ...come out moist and tender.
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Old 01-15-2016, 06:46 PM   #11
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I used to foil and do the 3.2.1 thing at 225. The ribs were good but lacked something and quite frankly 6 hours is not necessary. I have not foiled my ribs in several years. Now I cook at 275 and spritz with apple juice every 30 minutes or so. 3 hours for backs and 4 hours for spares. No mop and sauces on the table in squirt bottles.
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Old 01-15-2016, 08:03 PM   #12
Danny B
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When I do foil, which is about 50% of the time, I have learned to keep it to about 45 mins.
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Old 01-15-2016, 08:17 PM   #13
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I do not like to foil much of anything unless I'm just resting something.


I have started messing around with butcher paper and pork ribs and have been pretty happy with the results. I wrap them meat side up(after reaching the desired color) and cut a tiny hole in the bottom to let excess liquid escape. The results are perfect color with the flavor and bark of no wrap.

Now after saying all of that..... it most likely isn't remotely worth it to you to do as I do. Your ribs can and will look tasty and be tasty without any foil, paper or any other crutch. Your temp of 275 is perfect in my opinion. It's what I use.
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Old 01-15-2016, 08:18 PM   #14
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Just depends what I'm in the mood for....or who im cooking for. I like em both ways. I foil if I want pull off to fall off the bone tender. If I like the bite mark level then no foil necessary.
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Old 01-15-2016, 08:46 PM   #15
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I only foil if I'm trying to add extra flavor as I don't spritz. I cook over 300 so I limit foil to 15 minutes. Any longer and they get mushy.
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