QansasjayhawQ
is Blowin Smoke!
- Joined
- Jun 21, 2006
Didn't want to hijack another thread so here's a new one . . .
I just tried foiling ribs for the first time this afternoon.
It seems to have kept them from drying out so bad as last time I tried.
Other than that, they had a little less smoke flavor, but not much.
They were also a little firm - could've been the pig though.
I used the three hours in smoke, two in foil and one back in the smoker without foil, all at 225F (or so). Spritzing with apple juice/water every 45 minutes or so. These were trimmed St. Louis style.
How do you do up your ribs, bbqjoe?
I was thinking about trying 8 hours at 200 or 12 at 180 or somesuch.
In any case, it sure elevates my respect for the BBQ joints around here who do them up right! :-D
I've never seen a reason for foiling ribs.
I just don't get it.
I just tried foiling ribs for the first time this afternoon.
It seems to have kept them from drying out so bad as last time I tried.
Other than that, they had a little less smoke flavor, but not much.
They were also a little firm - could've been the pig though.
I used the three hours in smoke, two in foil and one back in the smoker without foil, all at 225F (or so). Spritzing with apple juice/water every 45 minutes or so. These were trimmed St. Louis style.
How do you do up your ribs, bbqjoe?
I was thinking about trying 8 hours at 200 or 12 at 180 or somesuch.
In any case, it sure elevates my respect for the BBQ joints around here who do them up right! :-D