A different kind of foiling

[Darrell J.]

Lately, I've been experimenting with foiling ribs much later in the process and I really like this change.

My biggest problem with following a 3-2-1 method (even following Stogie's suggestions) is that I hated losing bark and having the "washed out" look. Even during the "firm up" time I never was able to bring back that wonderful bark. Recently, I wait until deep in the cooking process which equates to sometimes 5 hours for spare ribs and then foiling. Sometimes I will let them go for another 30 to 40 min like this which is just enough time to add a flavor profile. The ribs are already pretty tender prior to foiling at this point so that isn't the main reason I do it.

I also spritz my ribs quite a bit to keep moisture during the process. This has been producing some wonderfully tender ribs with excellent bark.

Does anyone else do something similar?

 

[Rick Kramer]

I've been doing the same type of experiment on my brisket. Not quite where I want it to be, but close!

 

[K Kruger]

If I foil I always foil late in the process, after the ribs have achieved good color. The ribs finish in the foil; I return them to the grill unfoiled for just 5-10 min for texture.

 

[Rick Kramer]

For ribs I've added about a half hour to my pre-foil cooking time and reduced my foil time by about 15 minutes. Something like, 2.5/45 min/10 min @ 275

*I primarily cook babybacks

 

[Andy Erickson]

For my St. Louis style spare ribs I usually do:

4 hour in the smoke
45 minutes in foil
Then finish out of foil for like 30 minutes. If I want sauce, this is when I put it on.