Foiled ribs

[Ken McCrary]

I cooked a couple of racks of baby backs this weekend and was a little disappointed. The bark on the ribs had a stronger "greasy" taste than I am used to. The only thing I can figure is that I foiled the ribs for an hour after they had been cooking for 3 1/2 hrs then unwrapped and finished for an hour. While in the foil I placed them bone side up on the grate so I am wondering if the foill allowed too much fat to puddle up and soak into the meat?

Anybody have any ideas/experience with this?

 

[Shawn W]

Baby back are generally considered back ribs 2lbs or less per rack. Try foiling these little fellows for a max of 15 - 30 minutes. Roll around on the grill to crispen. Honestly I've only done a couple 'baby back rib cook' on my WSM the rest were all full backs or spares, but I'll share some applied knowledge.

It's hard to say for baby backs other than don't over cook them, don't foil too long.

Perhaps something like 120 mins unfoiled at 250ºF, 30 minutes foiled at 250ºF. If you added liquid to the foil stage (and find them too mushy) don't. Look for a nice color, feel is still tough then foil for perhaps 30 mins. Remove from foil grill briefly.

Next.

 

[Chad Harwick]

I usually do the 2.5-.75-1 , granted these times can somewhat vary depending. If you want more fall off the bone go a little longer in the foil.