Rib Foiling Technique

scoobyQ · 08-17-2009, 03:20 PM

Being new to competition, I followed some advice on this forum and foiled my spares after 3 hours in a WSM in apple juice. After 2 hours in the foil, these things were pretty mushy and never really firmed up after being taken out of the foil. I assume these were in the foil too long. When you foil the ribs, do you put the ribs in the foil meat side or bone side down. Also, how much liquid do you put in the foil? I think I put about a cup/per rack. Any advice would be appreciated.

Ford · 08-17-2009, 03:42 PM

Too much liquid. Maybe do some surfing here on using butter and brown sugar instead.

I'd use a splash (1-2 oz max) Each rack in it's own foil. 2 hours is just right and they should still be "firm" at least for nearly falling off the bone.

musicmanryann · 08-17-2009, 03:44 PM

The tenderness of the meat is determined not only by the amount of time on the grill, but your average and median temperatures during the cook. I think most people around here would tell you that the 3-1-1 method at 225-250 is better for comp ribs than the 3-2-1 method.

We go bone side up when foiling and foil for an hour. A cup per sounds fine, I just think you don't want the rack completely submerged, but at the same time it probably doesn't make a big difference. Although if you are cooking so hot that liquid begins to boil, that will overcook them as well. We don't really use liquid per se, but do what Ford suggested above.

Rookie'48 · 08-17-2009, 10:49 PM

I usually go bone side up with Parkay (from the squeeze bottle), brown sugar & some other stuff for an hour, then back in the smoke bone side down for 45 to 60 minutes, or until they're bending good. But then again, I don't compete

.

Bigmista · 08-18-2009, 12:28 AM

People foil their ribs?

BBQ_Mayor · 08-18-2009, 08:31 AM

Quote:

Originally Posted by Bigmista

People foil their ribs?

Only if they want to win.

Jacked UP BBQ · 08-18-2009, 08:42 AM

Foil with the flavors of what you think your finishing sauce should be. The above reference are good ones. I use other flavoring along with butter. I also add BBQ sauce to my foil and juices. I only foil for tops one hour at 250.

Big Mike's BBQ · 08-18-2009, 01:37 PM

Foil bone side up ( you need less liquid for the meat to set in) I use a 12 can and divide it evenly between three racks. One hour tops at 250.

crd26a · 08-18-2009, 04:08 PM

Get a spray bottle, give them a good spray, and be done with it. Add anything else you might like (brown sugar, blue bottle, etc.) but they'll baste themselves. Don't even ask how many times I've poured hot rib grease on my toes at competitions. Stupid flip flops.....

AzQer · 08-18-2009, 05:24 PM

Quote:

Originally Posted by crd26a

Don't even ask how many times I've poured hot rib grease on my toes at competitions. Stupid flip flops.....

Yea haw you and me both dont that just make your blood pump.

Professor Salt · 08-19-2009, 01:18 AM

I go 3-1.5-.5 at 250F

The foil time varies alot from rack to rack. After 1.25 hour in foil, I'll pull out each rack and check for tenderness. If it needs more time, I'll check again in 15 minutes and so on until they're done.

The last 30 minutes is to firm up the meat and give the finish sauce a nice tacky finish.

08-17-2009, 03:20 PM	#1
scoobyQ Got rid of the matchlight. Join Date: 07-20-09 Location: San Rafael, CA Downloads: 0 Uploads: 0	Rib Foiling Technique Being new to competition, I followed some advice on this forum and foiled my spares after 3 hours in a WSM in apple juice. After 2 hours in the foil, these things were pretty mushy and never really firmed up after being taken out of the foil. I assume these were in the foil too long. When you foil the ribs, do you put the ribs in the foil meat side or bone side down. Also, how much liquid do you put in the foil? I think I put about a cup/per rack. Any advice would be appreciated.

08-17-2009, 03:42 PM	#2
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	Too much liquid. Maybe do some surfing here on using butter and brown sugar instead. I'd use a splash (1-2 oz max) Each rack in it's own foil. 2 hours is just right and they should still be "firm" at least for nearly falling off the bone. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

08-17-2009, 03:44 PM	#3
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	The tenderness of the meat is determined not only by the amount of time on the grill, but your average and median temperatures during the cook. I think most people around here would tell you that the 3-1-1 method at 225-250 is better for comp ribs than the 3-2-1 method. We go bone side up when foiling and foil for an hour. A cup per sounds fine, I just think you don't want the rack completely submerged, but at the same time it probably doesn't make a big difference. Although if you are cooking so hot that liquid begins to boil, that will overcook them as well. We don't really use liquid per se, but do what Ford suggested above. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

08-17-2009, 10:49 PM	#4
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	I usually go bone side up with Parkay (from the squeeze bottle), brown sugar & some other stuff for an hour, then back in the smoke bone side down for 45 to 60 minutes, or until they're bending good. But then again, I don't compete . __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

08-18-2009, 12:28 AM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	People foil their ribs? __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

08-18-2009, 08:42 AM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Foil with the flavors of what you think your finishing sauce should be. The above reference are good ones. I use other flavoring along with butter. I also add BBQ sauce to my foil and juices. I only foil for tops one hour at 250. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-18-2009, 01:37 PM	#8
Big Mike's BBQ On the road to being a farker Join Date: 03-19-09 Location: Huxley, Iowa Downloads: 0 Uploads: 0	Foil bone side up ( you need less liquid for the meat to set in) I use a 12 can and divide it evenly between three racks. One hour tops at 250.

08-18-2009, 04:08 PM	#9
crd26a Full Fledged Farker Join Date: 04-16-09 Location: Olathe, KS Downloads: 0 Uploads: 0	Get a spray bottle, give them a good spray, and be done with it. Add anything else you might like (brown sugar, blue bottle, etc.) but they'll baste themselves. Don't even ask how many times I've poured hot rib grease on my toes at competitions. Stupid flip flops..... __________________ Border War Smokers - "BBQ worth killin' your neighbor for"

08-19-2009, 01:18 AM	#11
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA Downloads: 0 Uploads: 0	I go 3-1.5-.5 at 250F The foil time varies alot from rack to rack. After 1.25 hour in foil, I'll pull out each rack and check for tenderness. If it needs more time, I'll check again in 15 minutes and so on until they're done. The last 30 minutes is to firm up the meat and give the finish sauce a nice tacky finish. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

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