Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
01-08-2013, 03:49 PM | #46 |
is one Smokin' Farker
Join Date: 10-08-08
Location: Brewster, NY
|
I guess it all depends on what you are cooking on. I cook on a stick burner and have wrapped the ribs a few times, out of those few times I think maybe twice they came out good. I prefer to keep them unwrapped. I feel like I have a little more control that way. The times that I didn't like them wrapped, they came out way to mushy.
|
|
01-09-2013, 11:59 AM | #47 |
is one Smokin' Farker
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
|
YES I foil.
Cook at 250 - 275. Two hours in smoke One and half hours in foil w/apple juice, brown sugar. margarine, honey and Tiger sauce. Remove foil reserve drippings and mix drippings with BBQ sauce for the last step. 45 minutes back on heat for glazing. The ribs are fantastic.
__________________
"Two Hungry Hogs" bbq team Pit Boss Brunswick, Weber Genesis Gold |
|
01-09-2013, 03:37 PM | #48 |
Full Fledged Farker
Join Date: 11-27-12
Location: Peabody, Ma
|
Damn now I don't know what the fark to do. Guess I'll just have to buy a boat load of ribs and try them all the above mentioned ways. Darn it !!!!!!
__________________
A good smoke, a fine Kentucky bourbon, a fine Cuban robusto, family and friends all make a good day. WSM 22" Rec Tec RT-700 Weber Genesis E-330 |
|
01-09-2013, 04:31 PM | #49 |
Full Fledged Farker
Join Date: 03-08-12
Location: Redding, CA
|
For home cooking, I usually don't foil. In competition, we usually do.
I've had great ribs with or without foiling. More important to foiling is getting them cooked the correct way. Spend the time getting the tenderness perfected, then later you can play around with foiling if you want.
__________________
[I]Dennis[/I] [B]California Grill Billies[/B] #InsaneCanPosse #GatewayDrums #GMG #GreenMountailGrills |
|
01-09-2013, 09:08 PM | #50 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
|
Maybe it's just me.....but I do both. Sometimes foil, sometimes not. Sometimes sweet sometimes S&P. H&F or low/slow. Weber kettle maybe...on weekends it's Jambo time!!......To me alot of the fun of cooking is making the food/cook process fit with the time frame or people to be fed criteria. There was a line from a movie once ...."Can't we do BOTH!!".......Whatever makes you happy dude......
__________________
Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
|
01-09-2013, 09:25 PM | #51 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
I always foil, I don't like too much smoke.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
01-10-2013, 09:04 AM | #52 |
Got Wood.
Join Date: 12-13-12
Location: Cleveland, OH
|
I've never foiled mine and I've been meaning to try it that way for some time. I've also never cooked them higher than 225-250 range so I'm extremely intrigued to try out this Hot n Fast approach and see how that might work for me so it looks like I've got some experimenting to do!
|
|
Thread Tools | |
|
|