Kansas City style ribs, no foil verses foil test

Savannahsmoker · 06-15-2010, 02:52 PM

Two racks of spare ribs both prepare the same way. Will foil one and not foil the other during the smoke.
My wife applying butt rub and oranges.

.

Wrapping in plastic wrap and into the fridge overnight.

Next day take out of the fridge and allow to come up on temperature. About a hour and a half. I spread a thin coat of yellow mustard and more rub to the ribs.

The pit is running at 225 degrees so in go the ribs.

Three hours in and I foiled with a mixture of apple juice, apple cider and oil.

Five hours in, time to remove rack from the foil. The top of the rib look fine but the bottom look mushy.

Now put on the finishing sauce and turn up temperature to 300 degrees and set the sauce. This should be 15 to 30 minutes

Ribs been in the smoker for six hours, time to pull, cover and rest for 30 minutes. The rack in the rear is the foiled rack. Both look good but the foil rack shrunk more losing more meat and was really limp when I pulled it., I like some texture in my ribs like competition ribs. Taste test coming up.

I went to heavy on the sauce but that is what the grandchildren like.
Now for the family judging.
First, the non-foiled ribs. Cut like butter, has a smoke ring and looks like it is moist.

Second, the foiled ribs. Cut like butter, has a smoke ring and looks like it is more moist than the non-foiled rib

Now test for how easily the ribs pull apart.
First, the non-foiled ribs. Pull apart easily but did not fall apart and moisture ooze out.

Second, the foiled ribs. Pull apart easily but did not fall apart and much more moisture oozed out.

Taste test by the family of six adults and three grandchildren were 7 for foil and 1 for non-foil. The foiled ribs seem to have more moisture and were not completely falling off the bone as I expected. The taste of both were equally great. The non-foiled ribs, while tasting as good, was a little dryer.
Bottom line I am now a convert to, on my Traeger, smoke three hours, foil two hours, pull from foil, apply a finish sauce, turn up the temp to set the sauce for one hour. I guess this is the Standard 3-2-1 method I used in stick burners.
Foiled Ribs Win 7 out of 8 but it was very close. So close that maybe it was a difference between the butts.

deguerre · 06-15-2010, 03:00 PM

Thanks for the comparison!

I've still not foiled or sauced any spares. From the looks of the pictures, I still think I'd prefer the texture of the unfoiled ribs.

aquablue22 · 06-15-2010, 03:03 PM

Thank you for sharing, personal preference wins again! Nice looking ribs........

Savannahsmoker · 06-15-2010, 03:04 PM

Quote:

Originally Posted by deguerre

Thanks for the comparison!

I've still not foiled or sauced any spares. From the looks of the pictures, I still think I'd prefer the texture of the unfoiled ribs.

I also like the texture of unfoiled ribs but I cook what the family likes.

jonboy · 06-15-2010, 03:06 PM

Did you use the oranges in the foil when smoking?
jon

deguerre · 06-15-2010, 03:07 PM

Quote:

Originally Posted by Savannahsmoker

I also like the texture of unfoiled ribs but I cook what the family likes.

Can't argue with that!

Big_AL · 06-15-2010, 03:30 PM

Not a large sample size so the results may not be altogether conclusive but thanks for the pics and the comparison. I do foil because Johnny Trigg foils.

I find the use of orange slices on the meat while dry brining more intruiging. They look good and seems like a good idea but I don't know why...do they impart any flavor/moisture to the ribs? Is there orange in the rub and/or glaze?

bigabyte · 06-15-2010, 03:31 PM

I had similar results with KC cut spares. Oddly enough, for some reason when I did foiled vs. unfoiled for BB'a however the unfoiled won!

Glad you found something most everyone can agree on!

bandityo · 06-15-2010, 03:35 PM

maybe the citric acid helps to make them fall apart later ?

chambersuac · 06-15-2010, 03:49 PM

you didn't tell us how long you boiled them first :) LOL <ducking mod>

UDS · 06-15-2010, 04:00 PM

I did the same thing last week on baby backs. we liked both results. Im thinking of just foiling for an hour next time, try to split the difference.

landarc · 06-15-2010, 04:01 PM

2 hours in foil, he said right there.

BlkJeep · 06-15-2010, 04:35 PM

I foiled my first st louis style last weekend, but I did 2-2-1 and they were by far the best ribs I've ever turned out! Glad to see you tried both side by side!! thanks.

devious · 06-15-2010, 04:36 PM

well id eat either one of them. very nice

whodeyQ · 06-15-2010, 04:48 PM

Well done and good informative post. Thanks for taking the time to put that together for our benefit.

06-15-2010, 02:52 PM	#1
Savannahsmoker Got Wood. Join Date: 07-12-09 Location: Savannah, GA Downloads: 0 Uploads: 0	Kansas City style ribs, no foil verses foil test Two racks of spare ribs both prepare the same way. Will foil one and not foil the other during the smoke. My wife applying butt rub and oranges. . Wrapping in plastic wrap and into the fridge overnight. Next day take out of the fridge and allow to come up on temperature. About a hour and a half. I spread a thin coat of yellow mustard and more rub to the ribs. The pit is running at 225 degrees so in go the ribs. Three hours in and I foiled with a mixture of apple juice, apple cider and oil. Five hours in, time to remove rack from the foil. The top of the rib look fine but the bottom look mushy. Now put on the finishing sauce and turn up temperature to 300 degrees and set the sauce. This should be 15 to 30 minutes Ribs been in the smoker for six hours, time to pull, cover and rest for 30 minutes. The rack in the rear is the foiled rack. Both look good but the foil rack shrunk more losing more meat and was really limp when I pulled it., I like some texture in my ribs like competition ribs. Taste test coming up. I went to heavy on the sauce but that is what the grandchildren like. Now for the family judging. First, the non-foiled ribs. Cut like butter, has a smoke ring and looks like it is moist. Second, the foiled ribs. Cut like butter, has a smoke ring and looks like it is more moist than the non-foiled rib Now test for how easily the ribs pull apart. First, the non-foiled ribs. Pull apart easily but did not fall apart and moisture ooze out. Second, the foiled ribs. Pull apart easily but did not fall apart and much more moisture oozed out. Taste test by the family of six adults and three grandchildren were 7 for foil and 1 for non-foil. The foiled ribs seem to have more moisture and were not completely falling off the bone as I expected. The taste of both were equally great. The non-foiled ribs, while tasting as good, was a little dryer. Bottom line I am now a convert to, on my Traeger, smoke three hours, foil two hours, pull from foil, apply a finish sauce, turn up the temp to set the sauce for one hour. I guess this is the Standard 3-2-1 method I used in stick burners. Foiled Ribs Win 7 out of 8 but it was very close. So close that maybe it was a difference between the butts.

06-15-2010, 03:00 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Thanks for the comparison! I've still not foiled or sauced any spares. From the looks of the pictures, I still think I'd prefer the texture of the unfoiled ribs. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

06-15-2010, 03:03 PM	#3
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Thank you for sharing, personal preference wins again! Nice looking ribs........ __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

06-15-2010, 03:30 PM	#7
Big_AL Full Fledged Farker Join Date: 05-13-10 Location: O'Fallon, MO Downloads: 0 Uploads: 0	Not a large sample size so the results may not be altogether conclusive but thanks for the pics and the comparison. I do foil because Johnny Trigg foils. I find the use of orange slices on the meat while dry brining more intruiging. They look good and seems like a good idea but I don't know why...do they impart any flavor/moisture to the ribs? Is there orange in the rub and/or glaze? __________________ Big AL SLBS CBJ 18" WSM, 22" OTG and OTS Canadian Bakin' BBQ Team

06-15-2010, 03:31 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I had similar results with KC cut spares. Oddly enough, for some reason when I did foiled vs. unfoiled for BB'a however the unfoiled won! Glad you found something most everyone can agree on! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

06-15-2010, 03:06 PM	#5
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	Did you use the oranges in the foil when smoking? jon

06-15-2010, 03:35 PM	#9
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga Downloads: 0 Uploads: 0	maybe the citric acid helps to make them fall apart later ? __________________ CS-680

06-15-2010, 03:49 PM	#10
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	you didn't tell us how long you boiled them first :) LOL <ducking mod> __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

06-15-2010, 04:00 PM	#11
UDS Knows what a fatty is. Join Date: 04-23-10 Location: zanesville ohio Downloads: 0 Uploads: 0	I did the same thing last week on baby backs. we liked both results. Im thinking of just foiling for an hour next time, try to split the difference.

06-15-2010, 04:01 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	2 hours in foil, he said right there. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-15-2010, 04:35 PM	#13
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	I foiled my first st louis style last weekend, but I did 2-2-1 and they were by far the best ribs I've ever turned out! Glad to see you tried both side by side!! thanks. __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

06-15-2010, 04:36 PM	#14
devious is one Smokin' Farker Join Date: 12-08-09 Location: Bellevue Nebraska Downloads: 0 Uploads: 0	well id eat either one of them. very nice __________________ Big Red Kenmore gasser, black shirt UDS

06-15-2010, 04:48 PM	#15
whodeyQ Full Fledged Farker Join Date: 03-17-09 Location: miamisburg ohio Downloads: 0 Uploads: 0	Well done and good informative post. Thanks for taking the time to put that together for our benefit. __________________ 18.5" WSM, 22.5" Weber Kettle, Weber Sprint 210, (2) UDS , KCBS, CBJ, orange Thermapen

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