Anyone sauce then foil their ribs?


 
T

Tom Chips

TVWBB All-Star
I was just watching Americas Test Kitchen, on PBS, which is a great source of recipes. They just made St Louis cut ribs where they took them till near finish, then sauced them, and then foiled them and put them back on the dying embers to finish.

I was just wondering if anyone else has tried this method? They seemed to advocate that it cooks the sauce in, without burning it, rather than let it stay goopy on top of it.
 
Tom,
I don't like to add any liquid in my foil, it will really change the texture of your meat as the meat is braising in a liquid. It will also ruin the bark. It's really a matter of preference as to how you want your finished product. If you are looking for fall of the bone ribs, then adding sauce will give you that, as will foiling without foil for an extended amount of time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
as will foiling without foil for an extended amount of time. </div></BLOCKQUOTE>
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foiling without foil.
Darn, just when I thought I had some procedures down pretty good you throw me a curve. I never could hit the breaking ball
 
I've done all of the above. I think it just comes down to what kind of mood you're in and who you're doing the ribs for. Either way all the ribs will be eaten
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
as will foiling without foil for an extended amount of time. </div></BLOCKQUOTE>
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foiling without foil.
Darn, just when I thought I had some procedures down pretty good you throw me a curve. I never could hit the breaking ball </div></BLOCKQUOTE>

Dagnabbit Muskee, you got me on that one!! I hope everyone knows what I was trying to say!!
 
Usually my ribs are done 3-1-1. So I like to foil,
but only sauce at the last 20 minutes of the cook.
The sauce does not burn this way and seem just about right. Sauce in the foil sounds like a sloppy mess waiting to happen.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Usually my ribs are done 3-1-1. </div></BLOCKQUOTE>
Bob, BB or Spares?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:

Dagnabbit Muskee, you got me on that one!! I hope everyone knows what I was trying to say!! </div></BLOCKQUOTE>
I'm sure they did
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No, But we tried some congac or brandy one time. It was cold and we drizzled some on the ribs then foiled. They were all eaten.
 
Can't stand ribs served sauced so it's nothing I'd do. I do foil often, usually with a little juice blend, but bark texture is not affected. I foil after the ribs are deeply colored and cook til tender in the foil; 4 or 5 min on the grate out of the foil, after they're tender, is enough to dry their surfaces.
 
I have had great luck with the 3-1-1 method myself. after the 3 hour mark, I will sprinkle some brown sugar on them and then spray on some apple juice, wrap them tightly for an hour and then finish them with the foil off for an hour or so..

Larry B
 
I serve my sauce on the side for those who like their ribs dry and then those that don't, can lather on the sauce.
 
I often sauce and foil, and often do not. The end result from both methods is normally no ribs left, and compliments. I guess if i am running out of time, then the foil is more apt to be used.
 
I have been seeing a lot of people using brown sugar and apple juice in combination with foiling. Not just with ribs, but with pulled pork and even brisket.

I haven't tried that on any meat, but I think I will on my next cook.
 
I tried spraying with apple juice during the foiling and it changed the texture of the meat. I would foil dry, then BBQ the last 15 or 20 min uncovered.
 
I only foil to hold ribs and since my family insists on sauce I paint them with a thin layer of BBQ sauce. The residual heat turns it into somewhat of a glaze in the foil.
 
The more ribs I make,the more I am enjoying them dry rubbed versus sauced. I can never get the texture right. It seems like even after removing them from the foil, if they had anything wet on them, from that point on they dont set up properly.

The main reason for me asking earlier was I was wondering if there was a simpler method, like finishing them over a real low temp, or something, to keep the sauce from burning, but still have it set up properly. I think I might be painting it on too thick. I'm going to try a thin glaze next.
 
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