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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.


View Poll Results: Do you foil your ribs while cooking them?
No, no foil for me please. 65 31.40%
Yes I do a 3-2-1-method. 77 37.20%
Yes but I have my own timing method. Please comment as to which timing method used and why? 65 31.40%
Voters: 207. You may not vote on this poll

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Unread 12-29-2007, 08:35 AM   #1
MountainMan
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Default Ribs: to foil or not to foil?

I see varying responses to my searches on cooking ribs.
It appears that there is a trend to foil ribs these days while original folks did not.
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Unread 12-29-2007, 08:40 AM   #2
Divemaster
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Wow, I with the 100% group!!! Ok, so I'm the only one that voted so far...

I do use the 3-2-1 method for my spares, and closer to a 2-2-1 for my BB's.
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Unread 12-29-2007, 08:57 AM   #3
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I don't foil all the time, but when I do it would only be about 30-45 mins for BBs, maybe an 60-75 mins for spares.
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Unread 12-29-2007, 09:09 AM   #4
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I tend to foil my spares and do my baby backs nekid.
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Unread 12-29-2007, 09:13 AM   #5
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No foil for me
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Unread 12-29-2007, 09:40 AM   #6
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Depends, want them "baby back baby back baby back" fall off the bone, then I foil. For a bit tougher chew I don't and pull a bit sooner. Scott
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Unread 12-29-2007, 09:58 AM   #7
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I always use foil on my off set smoker. But leave top open covering them the last couple of hours. Seem like mine get too smokey if i go the full length of 6 hours under smoke. Also easier to clean up.
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Unread 12-29-2007, 10:32 AM   #8
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No foil for me, but it's a cooking method (if you like to steam your ribs) that lots of people use with some success. I always suggest that you start cooking ribs without the foil method to see how they cook and then if you want experiment with foiling. I like to be able to see and feel my ribs while they cook and not guess what's going on in the foil.
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Unread 12-29-2007, 10:34 AM   #9
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I use foil about 75% of the time. I think of it as one step in the process. I don't follow a pre-set time, like 3-2-1 or 3-1-1. I watch the color and the doneness in the first 3, 4 or 5 hours to figure out when they are ready for the foil step. After 45 minutes in the foil, I'll check them and size up the tenderness. A lot of times, they rest in the foil and don't go back to the pit for firming up. If they do go back on, rarely do I change to a direct set-up, I just re-season and cook bone side down for 15 or 20 minutes.
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Unread 12-29-2007, 10:52 AM   #10
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Quote:
Originally Posted by MountainMan View Post
I see varying responses to my searches on cooking ribs.
It appears that there is a trend to foil ribs these days while original folks did not.
The original guys didn't use charcoal, rub, sauce, steel grids, thermometers or plates either. As all of these things became available good cooks learned how to use them.

I foil spares for about an hour in the process somewhere but I don't really time them. Baby backs don't really need it for me.
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Unread 12-29-2007, 10:57 AM   #11
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Hi DrBBQ MY son got me your book for Christmas Road Trip very nice reading.
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Unread 12-29-2007, 11:02 AM   #12
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I have done both.
For me, the best ribs that I've made were not foiled.
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Unread 12-29-2007, 11:06 AM   #13
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Foil in my offset - No foil in my Spicewine.
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Unread 12-29-2007, 11:10 AM   #14
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I foil when I hold, but for on the smoker. I really like my food smoked so no foil for cooking for me.
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Unread 12-29-2007, 11:16 AM   #15
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depends on what they look like - usually do cooler them so they get foiled then
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