Alan Bosch
TVWBB Fan
I'm going to try foiling the ribs I'm cooking this weekend. The goal is to make them a bit more tender than they've come out in the past. Not mushy, just a little less tough.
My plan is to put the six racks on the WSM right after putting on the smoke wood (cherry) and filling the water pan. At about the two-and-a-half hour mark AFTER the smoker's reached ~225 degrees, the ribs'll be foiled and returned to the smoker for about 3 to 4 hours. Then they'll be removed, slathered with sauce, and returned to the smoker for another half-hour to 45 minutes.
Once the ribs are foiled, what's the best way to test for doneness? The last thing I want is to open the smoker too frequently sending the temps all over the place. Experienced rib foilers - how do you check the ribs to see if they're ready to be pulled from the smoker?
Or is it simply a matter of elapsed time?
Peace. Out.
Alan Bosch
"Vegetables aren't food! Vegetables are what food eats!!"
My plan is to put the six racks on the WSM right after putting on the smoke wood (cherry) and filling the water pan. At about the two-and-a-half hour mark AFTER the smoker's reached ~225 degrees, the ribs'll be foiled and returned to the smoker for about 3 to 4 hours. Then they'll be removed, slathered with sauce, and returned to the smoker for another half-hour to 45 minutes.
Once the ribs are foiled, what's the best way to test for doneness? The last thing I want is to open the smoker too frequently sending the temps all over the place. Experienced rib foilers - how do you check the ribs to see if they're ready to be pulled from the smoker?
Or is it simply a matter of elapsed time?
Peace. Out.
Alan Bosch
"Vegetables aren't food! Vegetables are what food eats!!"