Foiling RIbs

[Mikey K]

I know this is a controversial topics but after ribs have tenderized in the foil and its time to glaze them. Do you leave them in the foil with the top open or place them directly on the grates?

 

[Dave/G]

Grate to firm

 

[Mikey K]

Thanks Dave.

 

[Clark J]

Hi Mike

I would think that would depend on what you're trying to accomplish. Seems like removing the foil allows the glaze to reduce/thicken/dry a little. This could reduce the temp a little due to evaporative cooling if the glaze were thin enough but that might not matter by that time in the cook. Keeping the foil on keeps the moisture/humidity in so I'd think the glaze would penetrate like a marinade and the temp would stay higher.

Either way sounds good to me