|
|
|||||||
| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
 |
|
|
Thread Tools |
11-06-2010, 06:47 AM
|
#1 |
|
On the road to being a farker
Join Date: 10-04-10
Location: Ventura CA.
|
foiling question
When wraping the ribs in foil, do you foil first, or after smoking a while? I have been wraping my ribs in foil for the first hour, then unwraping and finishing for about 2 hours more. I have been finishing mid pack, and need to move up. Thanks
|
|
|
|
11-06-2010, 07:32 AM
|
#2 | |
|
is Blowin Smoke!
 
Join Date: 05-31-07
Location: Shippensburg PA
|
Quote:
3 hours live smoke 2 hours foil 1 hour to finish and glaze. Im no expert, and must say I posted a rib help thread and everyone has been very helpfull. Some really good tips. |
|
|
|
|
|
11-06-2010, 09:29 AM
|
#3 |
|
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
|
I don't foil until they are just about done, and toss them in the cambro for about 2 hours.
__________________
Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
|
|
|
|
11-06-2010, 09:41 AM
|
#4 |
|
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
I don't foil at all...
But if I did I wouldn't start out with foil.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
|
|
|
11-06-2010, 10:40 AM
|
#5 |
|
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
do not foil at the start. ever. for anything.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
|
|
|
11-06-2010, 12:06 PM
|
#6 |
|
somebody shut me the fark up.
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
|
I'll foil after they have good color, and add some additional ingredients for flavor, unwrap after they are starting to get the feel I want, and set a sauce and/or glaze.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
|
|
|
|
11-06-2010, 03:07 PM
|
#7 |
|
is One Chatty Farker
Join Date: 09-23-08
Location: York, PA
|
So, boiling first is out of vogue?
__________________
Tim McMaster - Porter Mac's Rockin' BBQ - Recently converted Pellet-Head |
|
|
|
|
11-06-2010, 05:17 PM
|
#8 | |
|
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
|
Quote:
__________________
Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
|
|
|
|
|
11-06-2010, 05:39 PM
|
#9 | |
|
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
|
Quote:
__________________
Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
|
|
|
|
|
11-06-2010, 05:47 PM
|
#10 |
|
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
Foil???? Simpsons already did this before Southpark.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
|
|
|
11-06-2010, 06:17 PM
|
#11 | |
|
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Quote:
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
|
|
|
11-06-2010, 08:05 PM
|
#12 |
|
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
I only foil beef ribs...never spares or bb's...it works for me...they usually finish in the top 5 with 6 first place rib walks this season.
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
|
|
|
11-06-2010, 08:33 PM
|
#13 | |
|
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
|
Quote:
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
|
|
|
|
| Thanks from:---> |
|
11-06-2010, 08:50 PM
|
#14 | |
|
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
|
Quote:
 They were on the smoker for about 20 hours too. Well, that's what makes BBQ fun  We all have a favorite process, and many of them work well.
__________________
Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
|
|
|
|
|
11-06-2010, 09:52 PM
|
#15 | |
|
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
|
Quote:
 ...20 hours...dude!  We took first with our beef backs...but they only took about 4 hours...
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
|
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| foiling question... | CUTigerQ | Q-talk | 6 | 08-24-2010 06:48 PM |
| question about foiling | NoviceBBQmovinUp | Q-talk | 5 | 04-12-2010 04:42 PM |
| foiling question | GWags | Q-talk | 19 | 03-20-2010 12:17 AM |
| question on foiling ribs | Ken V | Q-talk | 9 | 02-15-2009 10:32 PM |
| Foiling question | jpw23 | Q-talk | 9 | 07-07-2006 09:13 AM |
| Thread Tools | |
|
|
