Foiling ribs and not losing rub

[bob3]

First, I'm not looking to start the foil/no foil debate. I've tried it both ways, and prefer the texture and shorter cook when foiled.

That said, I am always a little sad when I take them out of the foil and see most of my rub puddled in the juices. It seems like such a waste. Should I not foil it tight? Any other ideas? They still come out ok, I'm just wondering if there's anything else I can do so I don't lose so much rub.

 

[iBBQ]

When I have wrapped it was after 3 hours of smoking. I've never had an issue with the bark. Maybe you're wrapping too early? Since I started smoking at a higher temp, I stopped wrapping.

 

[pjtexas1]

When I have wrapped it was after 3 hours of smoking. I've never had an issue with the bark. Maybe you're wrapping too early? Since I started smoking at a higher temp, I stopped wrapping.

I agree. If I wrap is after the bark is set and only for 15-20 minutes. When I foil is to add flavor so you saying they come out ok is not good as they are losing flavor. I cook ribs at 300 though. Do you foil meat side down or up?

 

[bob3]

I could be foiling too early, before the bark sets. Thanks for the advice. I'll pay closer attention to this next time. I keep the meat side up, and they come out very good, because they do firm back up and I add a nice glaze.

I agree. If I wrap is after the bark is set and only for 15-20 minutes. When I foil is to add flavor so you saying they come out ok is not good as they are losing flavor. I cook ribs at 300 though. Do you foil meat side down or up?

 

[Glenn W]

Agree with the others. Wait until the rub is set and foil meat up and try not to wrap to tight. Good luck next time.

 

[Okie Sawbones]

Another way is to put your ribs on a wire pan grate inside an aluminum pan. When you are ready to wrap, you cover the pan, never touching the ribs.

https://www.acitydiscount.com/Winco...VCfbM-IvXER5_41ikNF9tJ96QS1NsIrX8HRoCV1Lw_wcB

 

[cats49er]

Okie Sawbone got it right in my opinion.

 

[Glenn W]

To the OP, ever tried butcher paper instead of foil?

 

[bob3]

I cook brisket with BP but I've never tried it with ribs.

To the OP, ever tried butcher paper instead of foil?

 

[Okie Sawbones]

Here is a rack going in the smoker:

And the finished product:

 

[WareZdaBeef]

Okie, does the pan reduce the amount of smoke in any way, especially the bottom?
I would think you would not get a decent smoke ring using a solid bottom pan.

 

[Okie Sawbones]

Okie, does the pan reduce the amount of smoke in any way, especially the bottom?
I would think you would not get a decent smoke ring using a solid bottom pan.

No, the smoke circulates around the rack and gives the bottom the same appearance as the top. I was skeptical at first myself, but I cook brisket, ribs, and pork butt this way. I can add a little liquid when I wrap as well.

 

[Hog1990]

When you can no longer rub off the seasoning off with your finger, you are set to wrap.

 

[Rockinar]

Sounds like you are wrapping way too early and boiling your ribs. Wrapping is a crutch, not a cooking method.

 

[pjtexas1]

Okie, does the pan reduce the amount of smoke in any way, especially the bottom?
I would think you would not get a decent smoke ring using a solid bottom pan.

Maybe it depends on the cooker. I've had ribs that were a light color on the bottom. It helps a little to raise the rack in the pan a little with foil balls.

 

[Royalslover]

Sounds like you are wrapping way too early and boiling your ribs. Wrapping is a crutch, not a cooking method.

I say there is no right or wrong way to bbq but I would point out that Franklin wraps everything and Myron Mixon cooks everything in an alum pan. Not that those guys know anything!