The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-03-2011, 04:45 PM   #1
ebm010
Got rid of the matchlight.
 
Join Date: 08-11-11
Location: Palm Beach, FL
Downloads: 0
Uploads: 0
Default Foiling Spareribs

I am interesting in what the general concensus of this forum is regarding foiling slow cooked spareribs.
I have been experimenting with a 45 min to 1 hour foiling of my ribs towards the end of a 5 hour total cook time.
I love what it does to the meat texture but i always get a slightly off, kind or boiled pork taste. It's hard to describe but I'm sure you vets know the taste I'm talking about.
It also seems to kill a lot of the smoke taste.

So.... foil or no foil?????
ebm010 is offline   Reply With Quote


Unread 09-03-2011, 04:46 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

some swear by it, and others avoid it at all costs.

I don't think foil is bad, just not necessary to make great BBQ.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 09-03-2011 at 06:05 PM..
MilitantSquatter is offline   Reply With Quote


Unread 09-03-2011, 04:53 PM   #3
sandiegobbq
is one Smokin' Farker
 
sandiegobbq's Avatar
 
Join Date: 06-22-11
Location: chula vista, ca
Downloads: 0
Uploads: 0
Default

I cook at least at 275 or higher.

I foil for 40 minutes up to an hour.

Every piece of meat is different so sometimes I just go by how it looks
before I foil.
sandiegobbq is offline   Reply With Quote


Unread 09-03-2011, 04:54 PM   #4
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

If you want less of that "washed out" flavor, foil them earlier for about 1 to 1.5 hours and let them finish up for another 1 to 2 hours without foil. A lot of it depends on the temp you are cooking them in. If you are cooking at around 225F foil after about 3 hours. If you are cooking around 250F-275F foil after about 2.5 hours. Just make sure you get them out of the foil to where they can spend at least another hour (at 275F) or two (at 225F) in the smoker before reaching the tenderness you want.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 09-03-2011, 06:18 PM   #5
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Downloads: 0
Uploads: 0
Default

I just took 4 slabs of loin backs after 5 hours at 225, no foil. The sample taste was great. Good smoke(apple) nice spice taste from the rub, with a good bite.
Sometimes I foil sometimes not. just depends on my mood.

Chuck
cdollar is offline   Reply With Quote


Unread 09-04-2011, 06:02 AM   #6
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

There's a much easier way. After smoking put the ribs in a hotel pan, add some AJ, and foil the top of the pan. Much faster and cleaner.
captndan is offline   Reply With Quote


Unread 09-04-2011, 06:19 AM   #7
stephan
is one Smokin' Farker

 
stephan's Avatar
 
Join Date: 07-02-10
Location: lake grove, new york
Downloads: 0
Uploads: 0
Default

I dont foil, but that not to say its a bad thing. Try it both ways see what you like.
stephan is online now   Reply With Quote


Unread 09-04-2011, 06:48 AM   #8
BBQJack
On the road to being a farker
 
BBQJack's Avatar
 
Join Date: 08-11-11
Location: Beaver, PA
Downloads: 0
Uploads: 0
Default

If I'm cooking for myself, I don't foil - the ribs turn out a bit firmer. For others, I foil on the last hour or so to get that fall off the bone look people want.
__________________
Primo Oval XL, Medium Big Green Egg, New Braunfels Off set, Weber SJ UDS, BRK
BBQJack is offline   Reply With Quote


Unread 09-04-2011, 08:31 AM   #9
DirtyDirty00
is one Smokin' Farker
 
DirtyDirty00's Avatar
 
Join Date: 07-13-11
Location: Mamaroneck, NY
Downloads: 0
Uploads: 0
Default

Last spares I made I foiled. They didn't come out boiled at all. They were perfect. However I didn't put any liquid in with them. I brushed them down with a combo of butter honey and brown sugar (all melted in a bowl) just painted it on with a paint brush. The excess I just drizzled over them but there wasn't much. Not like they were sitting in liquid in the foil. Came out amazing.
__________________
Smokers:
20x48 Pits by JJ
Cinder block smoker

Wishlist:
22.5" WSM
DirtyDirty00 is offline   Reply With Quote


Unread 09-04-2011, 08:37 AM   #10
fnbish
Babbling Farker

 
fnbish's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Downloads: 0
Uploads: 0
Default

What are you putting in the foil? I'm a foiler and have never had that issue. Some people don't like it though and I have had great unfoiled ribs too.
__________________
-Jason
Shirley Fabrication Offset Awesome Pit
22.5 WSM
Backwoods G2 Party & G2 Chubby
Big Green Egg XL
Weber 18.5 Kettle
"Tenacious Q" Competition Team
Follow Tenacious Q on Facebook!!
KCBS CBJ
fnbish is online now   Reply With Quote


Unread 09-04-2011, 10:38 AM   #11
cdollar
Full Fledged Farker
 
Join Date: 07-03-09
Location: Deep in the East TX Piney Woods
Downloads: 0
Uploads: 0
Default

Next time you foil ribs try squeeze margarine and Agave nectar. I think you'll like it.


Chuck
cdollar is offline   Reply With Quote


Unread 09-04-2011, 12:52 PM   #12
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

If you add too much liquid to the foil, it will braise the ribs. Not sure if that is what is causing your problem or not, but thought I'd throw it out there.
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Are these even spareribs? scottjess Q-talk 20 01-01-2012 04:46 PM
Foiling Spareribs oldpro Q-talk 18 02-15-2010 12:36 PM
Corned Spareribs Nitrofly Q-talk 14 12-08-2007 08:38 PM
First spareribs question... JD McGee Q-talk 7 08-12-2007 06:55 PM
spareribs for $0.99 Cecil Q-talk 2 07-25-2005 11:35 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

Loading



All times are GMT -5. The time now is 09:27 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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