I don't like foiled ribs


 
I have to say that I'm really encouraged by this thread. I'm not sure if I'd even heard of foiling ribs until recently. I've never done it, possibly because I didn't want to take the time to take the meat off of the grill and potentially lose a lot of heat while fooling with taking ribs off and putting the back on again. Even though I've never had complaints about how my ribs turned out, I was thinking that now that I'm using a WSM I should start foiling ribs. I still think I might give it a try next time, but only on one rack so I can get a side-by-side comparison.

Thanks J for starting this enlightening thread.
 
I'm a "noob" but have done three rib smokes, two foiled and one un-foiled. My foiled ribs tasted fine, but were simply not as tasty as my un-foiled batch. That may have been a product of the heat, the smoke, the rub or the water (and/or lack thereof) because each smoke has been completely different.

My personal preference at the moment is to smoke them at 225, no water and no foil. I'll pull them off the WSM at about the 4 hour mark, sauce them a little (Sweet Baby Ray's) and double-seal them in foil for about 30-40 minutes on the kitchen counter.
 
I'm with you J. I don't foil any of my Q unless I'm pressed for time. I prefer the better bark and chew on the ribs particularly without foil. Sometimes with PP or brisket, the deadline approaches and I foil and crank the heat to finish. I generally do low n slow with everything; slightly hotter (250 or so) with baby backs.
 
Then you probably would not like the Jamie Purviance hour and 15 minute rib method either. But in a pinch their not bad.
Ribs dont have to be foiled as long as 2 hours. Try 45 minutes and see what you think. They dont turn to mush, have some
tug, and what a boring world it would be if we all liked everything exactly the same.
 
J,

Preference is everything. I too don't foil, and my ribs are universally (in my little universe anyway!) loved. And I too noticed a difference the first time I foiled, so I never went back. I'll take the bark and bite, as one comment called it, and make me and mine happy. But I encourage you, whatever you do, don't stop experimenting. Your next big flavor/preference breakthrough may be one little change away.
 
Brian Johnson said:
I have to say that I'm really encouraged by this thread. I'm not sure if I'd even heard of foiling ribs until recently. I've never done it, possibly because I didn't want to take the time to take the meat off of the grill and potentially lose a lot of heat while fooling with taking ribs off and putting the back on again. Even though I've never had complaints about how my ribs turned out, I was thinking that now that I'm using a WSM I should start foiling ribs. I still think I might give it a try next time, but only on one rack so I can get a side-by-side comparison.

Thanks J for starting this enlightening thread.
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X 2. I made ribs this past weekend and was tempted to try foiling. It comes down to the fact that I'm too lazy to go thru the effort to foil when my guest and myself are perfectly happy with the results without.
 
J. Wilson said:
I see EVERYBODY foiling their ribs and on BBQ Pitmasters they just said "if you ain't foiling you ain't winning."
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In my opinion there is a HUGE difference in preparing real BBQ and Competition BBQ. It is important to understand that competetors are preparing their ribs for a one-bite (maybe two) judging. They have to wow that judge with a single bite. That is why they go so overboard with the brown sugar and honey. much more then the guy cooking for his family and friends usually uses. It is also why many of them foil. Often on Pitmasters you will hear them say they are going to foil so the ribs do not get any darker or smokier. I would never look to that show for tips on how to cook regular BBQ. Now for competition tips I would indeed.
 
Danny B (Albany said:
I watched several BBQ pitmasters yesterday and it occurred to me why most comp cooks wrap. Most all use water smokers or stickburners which use only wood for fuel so they are constantly getting smoke the entire cooking time. To avoid over smoking they have to wrap.
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Actually Danny most stickburners (including myself) will tell you that even though we are burning wood splits and not charcoal our meat only takes on a light smoky flavor. Strange as it sounds, but true.
 
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