No Foil Spares (pr0n)

BobM · 03-10-2013, 08:27 PM

I've been foiling my pork ribs, both loin backs and spares, since I got my first WSM about 2 years ago. I've made some great tasting finished product, but I've always wanted to smoke pork ribs without foiling during the second part of the cook.

Tonight, I did it.

I did one rack of St. Louis trimmed spare ribs on my 22 1/2" WSM.

I slathered the ribs with yellow mustard, then rubbed them with my standard, home mixed pork rub of sucralose, chile power, paprika, salt, pepper, onion and garlic powder.

I used KBB with 5 chunks of red oak buried in the charcoal. I brought the cooker up to 225F, tossed 2 more chunks of red oak on the top, and put the rack on and brought it up to 250F.

I cooked it at 250F for 3 hours. I then started spritzing with 3 parts apple cider and one part apple cider vinegar, every 15 minutes.
After 5 hours, I started doing the toothpick test. I wasn't done until it cooked for 6 1/4 hours. That is longer than I would have expected it would take, but opening the pit every 15 minutes to spritz probably was the cause.

No matter, the weather was great on Long Island, the beer was cold and 'q is ready when it's ready!

It came out great, about the best farking spares I've made yet. Tender, with a little tug and good bark. They were smokey and sweet with a little tang, great flavor.

My foiled ribs never had bark like these had.

I was a great sucess!

Rubbed up and on the WSM.

My WSM in action.

Done.

Cut and ready to serve.

Pot o' ribs.

Served up dry.

Beer o' the day, I don't need no farking cooler!

Thanks for looking.

stephan · 03-10-2013, 08:34 PM

Looking good. I use to foil but haven't done it in years

IamMadMan · 03-10-2013, 08:35 PM

That's they way to cook ribs....

I am also a no-foil person.

AussieTitch · 03-10-2013, 08:39 PM

Sure looks good from here,nice cold beer mate

buccaneer · 03-10-2013, 08:44 PM

Looks perfect!

Smokey Mick · 03-10-2013, 08:50 PM

I was pretty much the same as you, I tried the no foil a few times but decided I prefer them foiled so I went back.
I just like the meat soft and falling off the bone.
I also tried the self sauce, Still do that but I still add plenty of bbq sauce at the end.

BobM · 03-10-2013, 08:55 PM

I like them dry, with a little tug!

Bludawg · 03-10-2013, 09:49 PM

Nice cook Bob are you now a convert?

MJ_Tenn · 03-10-2013, 10:58 PM

I have cut back to foiling my ribs for no longer than 45 minutes...then back on the smoker to finish. So far, I'm liking it that way.

westy · 03-11-2013, 01:34 AM

Nice lookin ribs. No foil here either. Just like the way they come out without it.

1911Ron · 03-11-2013, 02:28 AM

No more foil for me either! I don't spritz anymore either. Nice and moist too

Good looking ribs!

dadsr4 · 03-11-2013, 07:32 AM

Welcome to the Light side of the Force.

HankB · 03-11-2013, 08:37 AM

Looks great! I never knew that I was supposed to foil.

I don't even spritz, preferring to keep the cooker covered as long as possible.

The only thing I question is all of that empty space around that rack of ribs. Could have been snacking on a naked fatty or perhaps some smoked brats while you waited for the ribs.

Carbon · 03-11-2013, 09:06 AM

I only foil when hungry guests arrive too early...lol...

BobM · 03-18-2013, 05:11 PM

Quote:

Originally Posted by Bludawg

Nice cook Bob are you now a convert?

I don't know, but I am definitely going to try not foiling again.

03-10-2013, 08:27 PM	#1
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	No Foil Spares (pr0n) I've been foiling my pork ribs, both loin backs and spares, since I got my first WSM about 2 years ago. I've made some great tasting finished product, but I've always wanted to smoke pork ribs without foiling during the second part of the cook. Tonight, I did it. I did one rack of St. Louis trimmed spare ribs on my 22 1/2" WSM. I slathered the ribs with yellow mustard, then rubbed them with my standard, home mixed pork rub of sucralose, chile power, paprika, salt, pepper, onion and garlic powder. I used KBB with 5 chunks of red oak buried in the charcoal. I brought the cooker up to 225F, tossed 2 more chunks of red oak on the top, and put the rack on and brought it up to 250F. I cooked it at 250F for 3 hours. I then started spritzing with 3 parts apple cider and one part apple cider vinegar, every 15 minutes. After 5 hours, I started doing the toothpick test. I wasn't done until it cooked for 6 1/4 hours. That is longer than I would have expected it would take, but opening the pit every 15 minutes to spritz probably was the cause. No matter, the weather was great on Long Island, the beer was cold and 'q is ready when it's ready! It came out great, about the best farking spares I've made yet. Tender, with a little tug and good bark. They were smokey and sweet with a little tang, great flavor. My foiled ribs never had bark like these had. I was a great sucess! Rubbed up and on the WSM. My WSM in action. Done. Cut and ready to serve. Pot o' ribs. Served up dry. Beer o' the day, I don't need no farking cooler! Thanks for looking. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

03-10-2013, 08:35 PM	#3
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	That's they way to cook ribs.... I am also a no-foil person. __________________ Humphrey's DownEast Beast W/BBQ Guru

03-10-2013, 08:39 PM	#4
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Sure looks good from here,nice cold beer mate __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-10-2013, 08:44 PM	#5
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Looks perfect! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-10-2013, 08:55 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I like them dry, with a little tug! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

03-10-2013, 08:34 PM	#2
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york Downloads: 0 Uploads: 0	Looking good. I use to foil but haven't done it in years

03-10-2013, 08:50 PM	#6
Smokey Mick Got Wood. Join Date: 11-17-12 Location: Tweed Northern Rivers Australia Downloads: 0 Uploads: 0	I was pretty much the same as you, I tried the no foil a few times but decided I prefer them foiled so I went back. I just like the meat soft and falling off the bone. I also tried the self sauce, Still do that but I still add plenty of bbq sauce at the end.

03-10-2013, 09:49 PM	#8
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Nice cook Bob are you now a convert? __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-10-2013, 10:58 PM	#9
MJ_Tenn Got Wood. Join Date: 12-10-12 Location: Mt. Juliet, Tennessee Downloads: 0 Uploads: 0	I have cut back to foiling my ribs for no longer than 45 minutes...then back on the smoker to finish. So far, I'm liking it that way. __________________ 22.5" Weber Kettle Platinum, Lang 48 Smoker

03-11-2013, 01:34 AM	#10
westy Full Fledged Farker Join Date: 06-01-11 Location: valley village, ca. Downloads: 0 Uploads: 0	Nice lookin ribs. No foil here either. Just like the way they come out without it.

03-11-2013, 02:28 AM	#11
1911Ron is one Smokin' Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	No more foil for me either! I don't spritz anymore either. Nice and moist too Good looking ribs! __________________ It all started with a Redhead! 22" Redhead OTS 22" Blue OTS22" Grey 3 wheeler, Ethel (62-63) 18" Grey 3 wheeler18" Black OTS X2 18" Black Jumbo Joe,Mini-WSM,Smokey Joe 22" Blue Platinum OTP,22" Black OTG (on sale for $99) British Racing Green Thermapen More grilling stuff than what i know what to do with

03-11-2013, 07:32 AM	#12
dadsr4 is one Smokin' Farker Join Date: 02-08-10 Location: Howell, MI Downloads: 1 Uploads: 0	Welcome to the Light side of the Force. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993

03-11-2013, 08:37 AM	#13
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	Looks great! I never knew that I was supposed to foil. I don't even spritz, preferring to keep the cooker covered as long as possible. The only thing I question is all of that empty space around that rack of ribs. Could have been snacking on a naked fatty or perhaps some smoked brats while you waited for the ribs. __________________ Weber Crazy
	2 members found this post helpful.

03-11-2013, 09:06 AM	#14
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles Downloads: 0 Uploads: 0	No Foil Spares (pr0n) I only foil when hungry guests arrive too early...lol... __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....