if you aint wrapping you aint winning

boogiesnap · 04-21-2011, 06:11 PM

in regards to ribs, and foiling, is there any merit in this?

i suggest no.

Q-Dat · 04-21-2011, 06:26 PM

Quote:

Originally Posted by boogiesnap

in regards to ribs, and foiling, is there any merit in this?

i suggest no.

If I can find a way to keep the color on my ribs from getting too dark, I will probably never foil again. I just think they taste better without it.

Bentley · 04-21-2011, 06:45 PM

I just like the way they come out using foil, personal choice.

whskyrnnr322 · 04-21-2011, 07:42 PM

For me, foiling ribs is a must, 45 minutes tops.

boogiesnap · 04-21-2011, 08:28 PM

Quote:

Originally Posted by whskyrnnr322

For me, foiling ribs is a must, 45 minutes tops.

why?

Podge · 04-21-2011, 09:57 PM

Quote:

Originally Posted by boogiesnap

why?

Why not? There's lots of advantages to foiling.

JD McGee · 04-21-2011, 10:13 PM

Quote:

Originally Posted by boogiesnap

in regards to ribs, and foiling, is there any merit in this?

Nope...

Not if you cook 'em right...

boogiesnap · 04-21-2011, 10:16 PM

Quote:

Originally Posted by Podge

Why not? There's lots of advantages to foiling.

sure, but that doesn't further the question at hand my friend.

let's not get all neitzsche.

Dallas Dan · 04-21-2011, 10:32 PM

IMHO, it's all in the technique which you smoke/cook the ribs. There are merits for both sides. I've smoked/cooked them both ways with much success. But it took a lot of failures to find what works best.

boogiesnap · 04-21-2011, 10:35 PM

thats along the lines of what i was thinking. thanks.

Quote:

Originally Posted by Dallas Dan

IMHO, it's all in the technique which you cook them. There are merits for both sides.

Smokedelic · 04-21-2011, 10:42 PM

If you're happy with how your ribs place at contests, why does it matter?

I bet there's as many different ways to cook ribs as there is chicken, pork butt, or brisket. The only way that really matters is the way that works for you.

Although...the fact that you ask the question leads me to think that you feel like your ribs could be better.

MilitantSquatter · 04-21-2011, 10:43 PM

another option to consider that is somewhere in the middle is to make an open foil boat...

This allows you to put the meat side down in some pool of sugar/honey/juice/butter concoction that is the new flavor of the month... you get the benefit of a braise with less direct heat exposure for the full duration but also allows you to see/feel the ribs quicker if/when you open the pit to avoid them getting crushed and overcooked. Then at some point when ready to glaze you can flip in the open foil boat or remove foil from bottom altogether...

Meat Burner · 04-22-2011, 12:19 AM

boog, why did you title this tread that way? Just curious what you know about foil or no foil for winning competitions. Nice question though.

TooSaucedToPork · 04-22-2011, 06:50 AM

Tis the eternal question you are posting...
It always sparks an arguement amongst the BBQ Brethren

To Foil, or not to Foil, that is the question:
Whether 'tis nobler in the mind to Foil
The Ribs and Butts to try and win fortune,
Or to take chance against a grill of troubles,
And by no foil end them? To foil, no foil,
No more; and by the foil to say we end
The heart-ache, and the thousand natural shocks
That pig flesh is heir to: 'tis a consummation
Devoutly to be wished. To foil, not to foil;
To foil, perchance to win – ay, there's the rub

Thank you...Thank you...
The 7:30 show is completely different than the 9:30 show!

Neil
Too Sauced To Pork BBQ

ammoore · 04-22-2011, 08:56 AM

I agree...it is whatever works for you in the smoker you are using.
Do I like them without foil...Yes.....do I feel I can do that in my BWS without them getting too dark....NO.

Back when I was judging MBN contests I was doing a rib on-site and had a team tell me "Everyone out here foils, if they tell you they aren't they are lying." I think it is very prevelant in comps but I wouldn't go as far as to say "everyone" does it or that you can't win without it.

04-21-2011, 06:11 PM	#1
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	if you aint wrapping you aint winning in regards to ribs, and foiling, is there any merit in this? i suggest no. __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

04-21-2011, 06:45 PM	#3
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	I just like the way they come out using foil, personal choice. __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

04-21-2011, 10:32 PM	#9
Dallas Dan is one Smokin' Farker Join Date: 02-28-11 Location: Dallas, Texas Downloads: 0 Uploads: 0	IMHO, it's all in the technique which you smoke/cook the ribs. There are merits for both sides. I've smoked/cooked them both ways with much success. But it took a lot of failures to find what works best. __________________ BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen

04-21-2011, 10:42 PM	#11
Smokedelic Full Fledged Farker Join Date: 09-24-06 Location: Tulsa, OK Downloads: 0 Uploads: 0	If you're happy with how your ribs place at contests, why does it matter? I bet there's as many different ways to cook ribs as there is chicken, pork butt, or brisket. The only way that really matters is the way that works for you. Although...the fact that you ask the question leads me to think that you feel like your ribs could be better. __________________ Mike - Team Enoserv

04-21-2011, 10:43 PM	#12
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	another option to consider that is somewhere in the middle is to make an open foil boat... This allows you to put the meat side down in some pool of sugar/honey/juice/butter concoction that is the new flavor of the month... you get the benefit of a braise with less direct heat exposure for the full duration but also allows you to see/feel the ribs quicker if/when you open the pit to avoid them getting crushed and overcooked. Then at some point when ready to glaze you can flip in the open foil boat or remove foil from bottom altogether... __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-21-2011, 07:42 PM	#4
whskyrnnr322 Got Wood. Join Date: 03-31-11 Location: Monee, IL Downloads: 0 Uploads: 0	For me, foiling ribs is a must, 45 minutes tops.

04-22-2011, 12:19 AM	#13
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	boog, why did you title this tread that way? Just curious what you know about foil or no foil for winning competitions. Nice question though. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-22-2011, 06:50 AM	#14
TooSaucedToPork Take a breath! Join Date: 09-23-09 Location: Buffalo NY Downloads: 0 Uploads: 0	Tis the eternal question you are posting... It always sparks an arguement amongst the BBQ Brethren To Foil, or not to Foil, that is the question: Whether 'tis nobler in the mind to Foil The Ribs and Butts to try and win fortune, Or to take chance against a grill of troubles, And by no foil end them? To foil, no foil, No more; and by the foil to say we end The heart-ache, and the thousand natural shocks That pig flesh is heir to: 'tis a consummation Devoutly to be wished. To foil, not to foil; To foil, perchance to win – ay, there's the rub Thank you...Thank you... The 7:30 show is completely different than the 9:30 show! Neil Too Sauced To Pork BBQ __________________ "We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com

04-22-2011, 08:56 AM	#15
ammoore On the road to being a farker Join Date: 06-10-08 Location: Troy, IL Downloads: 0 Uploads: 0	I agree...it is whatever works for you in the smoker you are using. Do I like them without foil...Yes.....do I feel I can do that in my BWS without them getting too dark....NO. Back when I was judging MBN contests I was doing a rib on-site and had a team tell me "Everyone out here foils, if they tell you they aren't they are lying." I think it is very prevelant in comps but I wouldn't go as far as to say "everyone" does it or that you can't win without it.

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