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Old 03-10-2013, 09:27 PM   #1
BobM
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Join Date: 02-16-12
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Default 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.
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Old 03-10-2013, 09:34 PM   #2
stephan
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Looking good. I use to foil but haven't done it in years
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Old 03-10-2013, 09:35 PM   #3
IamMadMan
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That's they way to cook ribs....

I am also a no-foil person.
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Old 03-10-2013, 09:39 PM   #4
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Sure looks good from here,nice cold beer mate
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Old 03-10-2013, 09:44 PM   #5
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Looks perfect!
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Old 03-10-2013, 09:50 PM   #6
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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.
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Old 03-10-2013, 09:55 PM   #7
BobM
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I like them dry, with a little tug!
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Old 03-10-2013, 10:49 PM   #8
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Nice cook Bob are you now a convert?
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Old 03-10-2013, 11:58 PM   #9
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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.
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Old 03-11-2013, 02:34 AM   #10
westy
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Nice lookin ribs. No foil here either. Just like the way they come out without it.
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Old 03-11-2013, 03:28 AM   #11
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No more foil for me either! I don't spritz anymore either. Nice and moist too

Good looking ribs!
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Old 03-11-2013, 08:32 AM   #12
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Welcome to the Light side of the Force.
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Old 03-11-2013, 09:37 AM   #13
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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.
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Old 03-11-2013, 10:06 AM   #14
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Default No Foil Spares (pr0n)

I only foil when hungry guests arrive too early...lol...
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Old 03-18-2013, 06:11 PM   #15
BobM
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Quote:
Originally Posted by Bludawg View Post
Nice cook Bob are you now a convert?
I don't know, but I am definitely going to try not foiling again.
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