The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine 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 06-08-2011, 10:55 AM   #1
hmacmill
Got Wood.
 
Join Date: 12-20-10
Location: Byram Twp, NJ
Default BB Ribs with no foil

I'd like to try doing ribs without using foil but I have a hard time figuring out when they're done. I tried the bend test but I can't really figure that out. Is there any idiot proof way to tell when the ribs are done? Also, is there a ballpark time it takes BB ribs to get done? I usually cook between 220 - 250F. Thanks in advance for the advice!
hmacmill is offline   Reply With Quote


Old 06-08-2011, 11:00 AM   #2
Untraceable
Babbling Farker
 
Join Date: 05-19-11
Location: EAD
Default

I havent foild a rib in years. here is the trick with baby backs. they go through 3 stages. at first before they are cooked they are floppy. around 1.5 hours, the racks stiffen up, around 3-4 hours they get limp again showing when they are done. your going to have to learn how far you can take them from when they get limp again. I usually push it to the exact moment before they tear apart doing that test. usually if Im doing 3 racks or more, Ill have a near tear on one and pull them all off if they are close
Untraceable is offline   Reply With Quote


Thanks from:--->
Old 06-08-2011, 11:21 AM   #3
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Vernon, Connecticut
Default

Quote:
Originally Posted by hmacmill View Post
I'd like to try doing ribs without using foil but I have a hard time figuring out when they're done. I tried the bend test but I can't really figure that out. Is there any idiot proof way to tell when the ribs are done? Also, is there a ballpark time it takes BB ribs to get done? I usually cook between 220 - 250F. Thanks in advance for the advice!
On the bend test, when the rack bends at a 70* degree angle and the meat is pulled 1/4" from the bone you are good to go. It usually takes 5 to 6 hours.
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Thanks from:--->
Old 06-08-2011, 11:23 AM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

You can also use a toothpick and stick it in the meat between the bones. When the ribs are done it will go in with little resistance.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

*** BBQ Brethren Chicago Area Picnic is scheduled! Saturday, August 19th! Spread the word!!!


The Naked Fatty!

3x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Thanks from: --->
Old 06-08-2011, 12:11 PM   #5
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Default

I never foil ribs and use the toothpick trick for doneness.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Old 06-08-2011, 01:40 PM   #6
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

What Ron and Carbon said...^^^...
JD McGee is offline   Reply With Quote


Thanks from:--->
Old 06-08-2011, 03:10 PM   #7
Bamabuzzard
is One Chatty Farker
 
Bamabuzzard's Avatar
 
Join Date: 05-09-07
Location: Shreveport, LA
Default

I haven't foiled in years. From a tenderness standpoint there's no need to. The toothpic test, bending test or when the meat has pulled up the bone will tell you when they're done.
__________________
Checkout our Original BBQ Sauce & Cajun Pickles

www.doubledsbbq.com
http://www.facebook.com/pages/Double...12864168786570
Stumps Baby Gravity Feed Smoker
Backwoods Patio Unit
Char Griller Offset for grilling
Bamabuzzard is offline   Reply With Quote


Thanks from:--->
Old 06-08-2011, 06:05 PM   #8
Jay Bird
is one Smokin' Farker

 
Join Date: 08-03-09
Location: Gig Harbor, WA
Default

Have just started doing away with the foil. So far,so good. Tenderness as above^.
Jay Bird is offline   Reply With Quote


Old 06-08-2011, 07:09 PM   #9
powerpig
Full Fledged Farker
 
Join Date: 03-06-11
Location: Guntersville, AL
Default

Quote:
Originally Posted by Untraceable View Post
They go through 3 stages. at first before they are cooked they are floppy. around 1.5 hours, the racks stiffen up, around 3-4 hours they get limp again showing when they are done.
Sounds like me on a Saturday Night! Sorry, couldn't resist.
powerpig is online now   Reply With Quote


Old 06-08-2011, 07:42 PM   #10
sahc03
Found some matches.
 
Join Date: 05-31-11
Location: Louisville, KY
Default

I just cooked some ribs today. I started them without foil bone side down and left them on for 2h 20m. Before I put them in foil I put honey on them and put them back on bone side up for 1h 20m. To finish them off I put them back on bone side down and basted them in the sauce that was created while they were in the foil for about 20m. Only my second solo attempt at ribs, but I think think they turned out delicious. On my next rib cook I plan on using some brown sugar during the foil time.
Attached Images
File Type: jpg ribs 1.JPG (69.7 KB, 297 views)
File Type: jpg ribs 2.JPG (70.5 KB, 293 views)
File Type: jpg ribs 3.JPG (55.9 KB, 294 views)
File Type: jpg ribs 4.JPG (72.8 KB, 293 views)
File Type: jpg ribs 5.JPG (66.4 KB, 291 views)
File Type: jpg ribs 6.JPG (59.9 KB, 292 views)
sahc03 is offline   Reply With Quote


Old 06-08-2011, 09:49 PM   #11
GreenDrake
is One Chatty Farker
 
GreenDrake's Avatar
 
Join Date: 06-21-10
Location: Right over there
Default

SAHC, that's pretty close to how I do them. Modified Harry Soo. 250 degrees for two hours, light dusting of brown sugar and honey drizzle with a few tablespoons of apple juice in foil for one hour, take out, sauce, wait fifteen and sauce again. Takes 3.5 hours to deliciousness.

I do change grills as well. Usually I do the first hour and a half on the Traeger then move to the Kamado Joe where I drop in four good chunks of peach wood for a heavy smoke for the next 30 minutes. Just perfect. Then again, we all make perfect ribs.
GreenDrake is offline   Reply With Quote


Old 06-09-2011, 07:07 AM   #12
mtomto
Knows what a fatty is.
 
Join Date: 05-27-06
Location: St. Louis, MO.
Default

I dont know about you all, butBaby's at 1 hr 15 mins to 1 1/2 indirect on a Weber Kettle at 350 dome and they're done perfectly.

3 or 4 hours...my gosh.
mtomto is offline   Reply With Quote


Old 06-09-2011, 07:31 AM   #13
Mister Bob
Babbling Farker

 
Join Date: 06-15-09
Location: Scituate, RI
Default

Foil makes it easy to produce moist and tender ribs every time, and the ribs are more forgiving to temperature spikes while they're in the foil, but there is a down side. Lot's of flavor gets thrown away with the liquid when you unwrap, and the flavors seem to get a little muddled while the ribs are steaming away.

If you're going to use the 3-2-1 Method, the Trigg Method, or any variation using foil for ribs (or butts or briskets for that matter), I think it's a good idea to have a finishing seasoning on hand to recharge the flavors you washed away. For me, a finishing seasoning is a finely ground or powdered variation of the original rub with just a touch more cayenne for kick or some other ingredient for brightness. I don't want to change the flavor profile, just kick it up a notch. I put it on as soon as they come out of the foil, before saucing.

Try it and you just might become a foil convert.
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote


Old 06-09-2011, 07:32 AM   #14
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Default

Cooking at 350 is a lot different than what most of these folks are doing. I like to do ribs at around 275-300, and get BB ribs done in around 3 hours, no foil. Spares are done in about 3.5 hours using same method.
__________________
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is online now   Reply With Quote


Old 06-09-2011, 07:43 AM   #15
cliffcarter
is one Smokin' Farker
 
Join Date: 02-21-11
Location: Old Town, Maine
Default

The bend test-

cliffcarter is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Decision time in next 20 min.-BB Ribs Foil/No Foil??? humdogj Q-talk 18 08-28-2011 09:32 PM
RIBS: Foil vs. non-foil experiment Southern Home Boy Q-talk 16 09-22-2010 06:38 PM
Trying no-foil ribs for the first time - Popdaddy's hot and fast weeping ribs maybe? caliking Q-talk 15 09-06-2010 10:10 PM
Kansas City style ribs, no foil verses foil test Savannahsmoker Q-talk 21 06-15-2010 07:56 PM
Ribs: to foil or not to foil? MountainMan Q-talk 81 04-05-2008 02:40 PM

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.





All times are GMT -5. The time now is 08:06 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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