Foil Ingredients

Harry,

I've seen the fact that you do "foil" your ribs. I was wondering if you tend to include fruit juices and such in your foil pouch or if you do alot of the heavier ingredients like Johnnie Trigg.

Closely related, how do you get such a shine?

Thanks!

When you foil, you're entering the braising phase of cooking. Braising is cooking meat slowing in liquid or steam. I use some apple juice with my ribs to get moisture going to the meat does not dry out. I have a saying,"Less is More" so I don't put all the goop (aka heavier ingredients) that Johnny does. It works for him and he's probably the best rib cook in America having won every trophy (including a Harley) out there. Do you argue with someone with a gun in his shoe?
You get a nice shine by spraying water on your product before you close your Styrofoam lid. There you have it, one of my secrets. Now, you must go forth and conquer all my Paduan!

Here's a pretty good rib recipe. I guarantee you won't come in DAL (like Paul) if you use it in a contest! http://slapyodaddybbq.com/Recipes.html