Bob Hruska
TVWBB Fan
but I did a nice experiment today...
I was following BRITU pretty much to the letter, and I thought at 3 hours that the ribs looked a little dry. Why not run a little experiment...
I took about 6 bones and put them in foil with a good dousing of apple juice. Then I waited an hour, where I would normally start checking all the ribs for doneness with the pull test.
I unfoiled the 6 bones. None of the others were ready via the pull test, so I let them all sit. All told, they went about another 45 minutes.
So I had one batch that went 4.75 hours straight, and a batch that went 3-1-.75.
Both of them ended up very good - but there's NO QUESTION - the foil will tender them up and make them flake off the bone. Taste was virtually identical to me and my family.
Bottom line - if you want them moist-ish and falling of the bone, give foil a try. If you want more "traditional" BBQ go without. They both work. Both sides know what they are talking about, I'm here to tell you!
I was following BRITU pretty much to the letter, and I thought at 3 hours that the ribs looked a little dry. Why not run a little experiment...
I took about 6 bones and put them in foil with a good dousing of apple juice. Then I waited an hour, where I would normally start checking all the ribs for doneness with the pull test.
I unfoiled the 6 bones. None of the others were ready via the pull test, so I let them all sit. All told, they went about another 45 minutes.
So I had one batch that went 4.75 hours straight, and a batch that went 3-1-.75.
Both of them ended up very good - but there's NO QUESTION - the foil will tender them up and make them flake off the bone. Taste was virtually identical to me and my family.
Bottom line - if you want them moist-ish and falling of the bone, give foil a try. If you want more "traditional" BBQ go without. They both work. Both sides know what they are talking about, I'm here to tell you!