MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-08-2013, 03:49 PM   #46
JimDandysNYDan
is one Smokin' Farker

 
Join Date: 10-08-08
Location: Brewster, NY
Default

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.
JimDandysNYDan is offline   Reply With Quote




Old 01-09-2013, 11:59 AM   #47
Warthog
is one Smokin' Farker
 
Warthog's Avatar
 
Join Date: 10-20-09
Location: York, PA
Name/Nickname : Ed
Default

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
Warthog is offline   Reply With Quote


Old 01-09-2013, 03:37 PM   #48
Quint
Full Fledged Farker
 
Quint's Avatar
 
Join Date: 11-27-12
Location: Peabody, Ma
Default

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
Quint is offline   Reply With Quote


Old 01-09-2013, 04:31 PM   #49
GrillBillie_D
Full Fledged Farker
 
Join Date: 03-08-12
Location: Redding, CA
Default

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
GrillBillie_D is offline   Reply With Quote


Old 01-09-2013, 09:08 PM   #50
lastmajordude
is Blowin Smoke!
 
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
Default

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
lastmajordude is offline   Reply With Quote


Old 01-09-2013, 09:25 PM   #51
Offthehook
is One Chatty Farker
 
Offthehook's Avatar
 
Join Date: 12-04-12
Location: Los Angeles, CA
Default

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
Offthehook is offline   Reply With Quote


Old 01-10-2013, 09:04 AM   #52
BAD324
Got Wood.
 
BAD324's Avatar
 
Join Date: 12-13-12
Location: Cleveland, OH
Default

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!
BAD324 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts