a little foil confusion

[simon j]

so i'm doing the 2-2-1 method for a rack of baby racks. dunno if to do "meat side down" or "meat side up" or the second hour ?

your thoughts ?

thx

 

[j. pavone]

When and if i foil i always leave the meat side up but thats just me. I am sure others will tell you different.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j. pavone:
When and if i foil i always leave the meat side up but thats just me. I am sure others will tell you different. </div></BLOCKQUOTE>

Me too.

I don't like the ribs sitting in rendered fat/liquid and boiling them and mushing the bark. Foiling will soften the bark by itself, but if the meat/bark sitting in liquid, it will wash it right off.

 

[Michael G. (Canada Mike)]

I gave up foiling a while ago for longer cook times.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't like the ribs sitting in rendered fat/liquid and boiling them and mushing the bark. </div></BLOCKQUOTE>
Ditto.

Foiling will soften the bark but a few minutes on the grill unfoiled (if high heat, a bit longer if low/slow) will firn the surface up nicely.