baby backs - foiling the foil


 
S

Steven Paul

TVWBB Fan
Today's baby-back cook


On at 2 p.m. 1 quart water in pan, half chimney KBB, 3-4 chunks of hickory


I closed two of the three bottom vents and smoked at 225 for two hours. One hour in foil, then back on for one hour or so, then brushed with sweet baby rays towards the end of the cook



These were very good, however some were thick and the thicker ones reminded me more of a pork chop than a spare rib, I believe this is due to the foil. I seldom foil ribs and I've recently stopped foiling pork butts and have loved the results!

I'm not sure where foil crept into my cooks but I'm sure it was to save time at some point and it just kind of took over. I'm glad that I'm stopping it. Thank you for looking!
 
That rack of ribs sure does look great. I think its about time for us to do a rack also. Thanks for sharing your cook.
 
You mentioned that it was more chop like. does that mean less tender? if so, 4 hours at 225 for spares might not be enough time or heat.

I do spares in 3.5-4 hours at 275, many folks who go 225 go for longer often: 3-2-1 6 hours for full spares or 2-2-1 5 hours for BB's.
 
Thanks Barb! enjoyed your holiday cook pictures!

Hey Charlie, I cooked these for 3 hours at 225, then the last 1.5 hours was 250 - 275 for a total of 4.5 hours. I pulled them when the IT was 150.

Edit: These were exceptional! These no-name ribs were some of the finest and tenderest I've had in years. The only slight complaint I can possibly raise is the way foil changes the texture of all meats. I regret that I foiled
these beautiful babys.
 
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I've stopped using foil on my ribs too. Realized I like the texture without it... always foiled in the past, don't remember why I tried it without.
 
Very nice looking ribs. I keep saying I'm going to try them without foil and always chicken out and foil them.
 
Rich Dahl said:
Very nice looking ribs. I keep saying I'm going to try them without foil and always chicken out and foil them.
Click to expand...

I've taken to not foiling, but spritzing with apple juice during the time you would normally have them foiled. So, cook for 3-4 hours (depending on whether they're BB or spares), then start spraying at 15 minute intervals. The trick is to do it quickly and get the lid back on so you don't lose too much heat. I've found that just that occasional spritz is enough to keep the outer meat from drying out too much and getting tough while the last of the fat breaks down from the inside out.
 
Tasty looking ribs! I prefer to not foil my pork ribs. I still foil beef ribs as I think they benefit from the braise.
 
Great looking ribs. I've gone to paper wrap in my most rib cooks, but now I plan to copy how Robert T cooks his ribs in his kettle. He always cranks out killer ribs and he never foils
 
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