BBQ shortribs


 
When I foil ribs several hours into cooking, and pour in some juice, apple, pinapple etc, isn't that the same as braising?

So I could smoke short ribs for a couple of hours, then wrap in tinfoil with some red wine base (what in addition to redwine is in a red wine base)? And would get a simmilar effect or am I off base?
 
It would be similar but not the same. Foiling has a braising like effect. The flavors are not imparted in the same way though. When braising short ribs they are basically submerged in a sauce for a couple hours vs about a quarter cup of sauce when foiling. You will get more flavor from your braising liquid, in this case a small red wine reduced sauce (not as reduced as a red wine reduction or anything but enough to get rid of the alcohol).

You can definately do it how your saying and will get good flavor from a pre rub and then an added dimension from the foil, just a little different from a full on braise. As well when braising you will usually sear the meat on all sides first giving you a different finishing texture.

Another thing I have done is braise on the kettle with the lid off of the dutch oven for about an hour and then with the lid on for an hour of two depending how long it takes to get the meat tender.

Hope this makes sense.

Clark
 
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