foiling question

[GWags]

Ribs - meat or bone down??? Is there a preference?


TIA

GWAGS

[btcg]

Originally Posted by GWags

Ribs - meat or bone down??? Is there a preference?


TIA

GWAGS

Bone down... when the fat cooks out, it'll baste the meat.

[GWags]

Originally Posted by btcg

Bone down... when the fat cooks out, it'll baste the meat.

That makes sense to me. Is there any reason to put the foil ingredients in the foil under the ribs then as opposed to directly on the rib meat only? It seems with the curve of the bone not much touches the bottom anyways.

TIA

GWags

[JD McGee]

Bone down...no foil here...

[Ron_L]

Are we talking about in the foil? Meat down. That way the meat is in the stuff I put in the foil to flavor it. Normally brown sugar, honey and a little apple juice.

[btcg]

Originally Posted by GWags

That makes sense to me. Is there any reason to put the foil ingredients in the foil under the ribs then as opposed to directly on the rib meat only? It seems with the curve of the bone not much touches the bottom anyways.

TIA

GWags

Remove the membrane, wash & pat dry. Apply your rub generously, and refrigerate for at least an hour... max overnight.

Many here use the 3-2-1 method. 3 hrs cook... remove & foil & cook for 2 hours. Remove foil & cook 1 last hour.

Many do not use foil.

No need to put any spices on the foil.

[btcg]

Originally Posted by Ron_L

Are we talking about in the foil? Meat down. That way the meat is in the stuff I put in the foil to flavor it. Normally brown sugar, honey and a little apple juice.

Got that bone down so the fat bastes tip from Gordon Ramsey. But, there are many ways that will produce great ribs.

[btcg]

Originally Posted by GWags

That makes sense to me. Is there any reason to put the foil ingredients in the foil under the ribs then as opposed to directly on the rib meat only? It seems with the curve of the bone not much touches the bottom anyways.

TIA

GWags

OH... rub both sides of the ribs.

[Ron_L]

Originally Posted by btcg

Got that bone down so the fat bastes tip from Gordon Ramsey. But, there are many ways that will produce great ribs.

I cook bone down before and after the foil, but not in.

BTW, I don't always foil. I like to change it up once in a while :)

[GWags]

Let me clarify... when doing the 3-2-1 method, I'm asking about the middle time period. Once I foil, is there a preference in putting the ribs bone up or down?

TIA

[Ron_L]

As I said above, meat down in the good juices in the foil.

[btcg]

Originally Posted by Ron_L

As I said above, meat down in the good juices in the foil.

Absolutely.




I don't always foil either.

[GWags]

Originally Posted by Ron_L

As I said above, meat down in the good juices in the foil.

Thank you, I plan to to try a "correct" foiled method and no foil method this weekend during the same smoke for comparison. Ive foiled but have done bone down and questioned myself on that.

[GWags]

Originally Posted by btcg

Absolutely.




I don't always foil either.

I have done ribs 4 times so far - 2 times foiled, with varying times and 2 times no foil, but not at the same time. This time will be with 3 lb spares and I want to have a better idea of how they compare so Im doing both methods for this smoke. Based on limited experience I will foil for 75 minutes at 240ish.

Ive been farking with different rubs and foil ingredients before as well making it more fun as well. This is an attempt at a head to head comparison.

[btcg]

Originally Posted by GWags

I have done ribs 4 times so far - 2 times foiled, with varying times and 2 times no foil, but not at the same time. This time will be with 3 lb spares and I want to have a better idea of how they compare so Im doing both methods for this smoke. Based on limited experience I will foil for 75 minutes at 240ish.

Ive been farking with different rubs and foil ingredients before as well making it more fun as well. This is an attempt at a head to head comparison.

Here's Harry Soo's recipe for "Slap Yo Daddy All Purpose Rub"


SYD All Purpose Rub (makes about 1 cup)

4 tbsp Kosher Salt
2 tbsp White granulated sugar
2 tbsp Brown sugar
2 tbsp California Mild Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black pepper
½ TSP Cayenne pepper (use sparingly or not at all!)


I made up a batch, it's pretty good.