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quick rib question
- Thread starter smooookin
- Start date
bruskee
Knows what a fatty is.
Take em out, that last 1/3 is for crisp'n up and finishing with glaze or sauce if needed..
Scot
Scot
Smokin Gator
Babbling Farker
I must disagree... sort of... it depends on what they need.
If the color and texture of the bark and the doneness is what you want then just cooler them for the last hour. If they need a little firming up of the bark or they are not quite as done as you want then unwrap them but leave the foil underneath. Keep checking them every 10 minutes or so until they are just like you want for the bark and the doneness. I can't see, or think of, any reason to take the foil off completely.
Besides, once they are just right you will need to let them cool just a bit to let the temps even out before you slice them. The foil is a perfect place to keep them while this happens.
If the color and texture of the bark and the doneness is what you want then just cooler them for the last hour. If they need a little firming up of the bark or they are not quite as done as you want then unwrap them but leave the foil underneath. Keep checking them every 10 minutes or so until they are just like you want for the bark and the doneness. I can't see, or think of, any reason to take the foil off completely.
Besides, once they are just right you will need to let them cool just a bit to let the temps even out before you slice them. The foil is a perfect place to keep them while this happens.
FatDaddy
is Blowin Smoke!
i agree. i open the foil up completely but leave it underneath the ribs with the juice in the foil. makes it easy to take em out of the smoker as well.
HeSmellsLikeSmoke
somebody shut me the fark up.
Learn something everyday on here. I am gonna leave that foil beneath the ribs next time. Good idea.:mrgreen:
I'm with you on this too bro. On my EZBB cooks, I make a foil boat then cook for 2 hours or so for smoke and color, wrap for another hour, then unwrap (leaving the boat) and monitor until they are right for me.
M
Markbb
Guest
Nice
Damn Thirdeye chiped a tooth on the screen
Damn Thirdeye chiped a tooth on the screen
Norcoredneck
somebody shut me the fark up.
Never thought of leaving foil on. Normally I gracefully try and pull it out (bull in china shop mod) and dump juice onto coals and extinguish some of the fire.
Captain Caveman
is one Smokin' Farker
It depends on how many racks I am doing at the time. If more than 6 racks I just open the foil. If 6 or less racks I remove the foil. I really haven't noticed a difference personally, as long as you open the foil completly.
i have done it both ways, what threw me this time was the last ones i did i left laying on the foil and to me they were greasy. the difference i believe is with the exception of the greasy ones i have always bought my spares at Sam's or a local butcher shop out here in Dodge these came from Wally World.
HoDeDo
Babbling Farker
My vote is with FadDaddy and Gator. I leave it under them but open completely.
Greendriver
is Blowin Smoke!
I thought using foil in cooking ribs was all part of the 3-1-1 method and the after the first 3 hours you foiled with the intent of making the ribs tender. Anyway I don't see any need for the foil anymore after they have cooked long enough to get em tender and the foil at that point would just get in my way when trying to sauce em and take em up for slicing, not to mention hender getting a good glaze on em. But...they are some way better cooks here leaving the foil under em, so maybe I should give it a try.
paydabill
is one Smokin' Farker
I leave them in the foil. I figure it is best to let them sit their and soak in the juice.
bruskee
Knows what a fatty is.
D@mn thirdeye, I got a nose print on my monitor now...
I'll give that a try thx
I'll give that a try thx
S
Scottyj13
Guest
I think it depends on what you're doing. And it's a matter of preference. Me, I'm cooking in the yard for family and friends. They want ribs that slide right off the bone and leave a big mess on their hands and face. So I leave 'em in the foil and in the cooler until serving time. If you're doing it for competition and want some chew & tug to 'em then I'd take them out and back on the grates.
