Ribs: to foil or not to foil?

MountainMan · 12-29-2007, 07:35 AM

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.

Divemaster · 12-29-2007, 07:40 AM

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.

bowhnter · 12-29-2007, 07:57 AM

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.

Jeremiah · 12-29-2007, 08:09 AM

I tend to foil my spares and do my baby backs nekid.

Markbb · 12-29-2007, 08:13 AM

No foil for me

Yakfishingfool · 12-29-2007, 08:40 AM

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

jestridge · 12-29-2007, 08:58 AM

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.

RichardF · 12-29-2007, 09:32 AM

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.

thirdeye · 12-29-2007, 09:34 AM

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.

drbbq · 12-29-2007, 09:52 AM

Quote:

Originally Posted by MountainMan

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.

jestridge · 12-29-2007, 09:57 AM

Hi DrBBQ MY son got me your book for Christmas Road Trip very nice reading.

BBQ_MAFIA · 12-29-2007, 10:02 AM

I have done both.
For me, the best ribs that I've made were not foiled.

Slamdunkpro · 12-29-2007, 10:06 AM

Foil in my offset - No foil in my Spicewine.

SP · 12-29-2007, 10:10 AM

I foil when I hold, but for on the smoker. I really like my food smoked so no foil for cooking for me.

LMAJ · 12-29-2007, 10:16 AM

depends on what they look like - usually do cooler them so they get foiled then

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

12-29-2007, 07:35 AM	#1
MountainMan Got Wood. Join Date: 11-30-07 Location: Mountains of Colorado Downloads: 0 Uploads: 0	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.

12-29-2007, 07:40 AM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	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. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

12-29-2007, 07:57 AM	#3
bowhnter is Blowin Smoke! Join Date: 12-05-06 Location: Frisco TX Downloads: 0 Uploads: 0	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. __________________ Mike Primo Oval XL Weber 18" One Touch The Fastest Thermapen

12-29-2007, 08:09 AM	#4
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Staten Island, NY Downloads: 0 Uploads: 0	I tend to foil my spares and do my baby backs nekid. __________________ \m/ Heavy Metal BBQ \m/

12-29-2007, 08:13 AM	#5
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	Foil No foil for me

12-29-2007, 08:40 AM	#6
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	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 __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

12-29-2007, 08:58 AM	#7
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	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.

12-29-2007, 09:32 AM	#8
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	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. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

12-29-2007, 09:34 AM	#9
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	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. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

12-29-2007, 09:57 AM	#11
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Hi DrBBQ MY son got me your book for Christmas Road Trip very nice reading.

12-29-2007, 10:02 AM	#12
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	I have done both. For me, the best ribs that I've made were not foiled. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

12-29-2007, 10:06 AM	#13
Slamdunkpro is One Chatty Farker Join Date: 02-27-07 Location: Northern VA Downloads: 0 Uploads: 0	Foil in my offset - No foil in my Spicewine. __________________ Aporkalypse Now Competition BBQ team Spicewine Tandem - "The Beast" Brinkman modified upright, Weber Kettle(s); Meadow Creek Pr-24 ----------------- MABA - (Mid Atlantic BBQ Association) President KCBS Certified Judge - #23289

12-29-2007, 10:10 AM	#14
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	I foil when I hold, but for on the smoker. I really like my food smoked so no foil for cooking for me. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

12-29-2007, 10:16 AM	#15
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	depends on what they look like - usually do cooler them so they get foiled then __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

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