Now, reluctantly, a fan of foiling.


 
L

Lee Morris

TVWBB Fan
I have done about 8 cooks with my WSM since I got it this summer. And if I say so myself, I have gotten quite good at spare ribs and butts pretty quickly. (Not really that hard with such a great product by Weber.)

Have had friends over each time I've cooked. I have had nothing but high praise from everyone, every time. One family has completely sworn off any BBQ restaurant from now on...I am their new source for a BBQ fix.

I have read all the threads about foiling and have resisted before this weekend. Well, I decided to try a little different technique this time. It was pretty much a 4 hour / 90 minute / 45 minute variation of the 3-2-1 method.

The ribs were clearly "overdone" by competition standards with bones sliding out of the meat. Well, you would have thought I had fed them food directly from the BBQ gods. There were people fighting over food. I have to say that I enjoyed the praise.

I guess foiling ribs can be a good thing. Give the people what they want!!
 
Foil is a tool that can be used to accomplish the finished product you are looking for.
Larning how and when to use it is the key.

Jim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Minion:
Foil is a tool that can be used to accomplish the finished product you are looking for.
Larning how and when to use it is the key.

Jim </div></BLOCKQUOTE>

Amen Jim! Foiling is also a way to produce consistent BBQ as well as a good tool for the timing of cooks!
 
I used to think foil was the TEXAS CRUTCH and that real BBQ'ers didn't use foil.

Then I tried it when cooking brisket. Now I think foil is another great tool - and like all tools, should be used properly.
 
My wife loves ribs FOTB, falling off the bone. So I foil hers longer than the other with only about 15 minutes of no-foil at the end. The others I foil for just about 40 minutes.

everybody's happy,
 
I used foil even when I was smoking on my Performer way back when. This past weekend I smoked a tenderloin from a deer my brother had killed and wrapped in foil the final 45 minutes. You could cut it with a fork. Nothing wrong with foil.
 
i always thought my pulled pork was great on the WSM without foiling(as did everyone else in my family) the last 2 times i had to foil do to time constraints and both times the whole family(15+ people) said it was the best food they have ever had and i agreed completely. from now on i will be foiling my butts when they reach 170 degrees. i still like a little tug to my ribs so i think i'll keep not foiling those
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I have read all the threads about foiling and have resisted before this weekend. Well, I decided to try a little different technique this time. It was pretty much a 4 hour / 90 minute / 45 minute variation of the 3-2-1 method. </div></BLOCKQUOTE>
I have been searching the forum for an explination of the 3-2-1 foil method but can not find one. Can anyone explain this to me or point me in the right direction?
Thanks
 
It is refered to cooking ribs. 3 hours without foil, 2 hours in foil, and one hour out of the foil again. Most people modify the times, I'm sure you will to but it's a good place to start. This is assuming a cooker temp of 225 and about 2.5 pound racks, although again your times will definately depend on how well done you like your ribs, the foiling will decrease your overall cooking time.

Hope this helps.....

Clark
 
I cook my ribs @ 250 for 4 hours and wrap in foil for about an hour. For that hour in foil they are smothered in your favorite sauce. No complaints yet!
 
3-2-1 is a starting guide for spares. If you're cooking baby backs, you might want to adjust to something like 2-1-1 as a starting point and adjust from there.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron T:
3-2-1 is a starting guide for spares. If you're cooking baby backs, you might want to adjust to something like 2-1-1 as a starting point and adjust from there. </div></BLOCKQUOTE>

I would like to try the 3-2-1 method with foil for Baby Backs. Should I start out at 2-1-1 at 220 degrees? Can anyone point me to some more detailed instructions on this method? Thanks in advance...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Reynolds:
I cook my ribs @ 250 for 4 hours and wrap in foil for about an hour. For that hour in foil they are smothered in your favorite sauce. No complaints yet! </div></BLOCKQUOTE>

Thats interesting Rick. Im curious as to which brand of wrap you use?
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So far all of the ribs that I've done on the WSM I've used a rib rack.

Is it safe to assume that foiling works just as well/the same as if the ribs were flat on the grate?
 
I am new to the low/slow world but I use the 3-2-1 method with a little variation. 3.5-1- 1 or 1.5.I am new to cooking spares. I am doing 2 racks this weekend
wsmsmile8gm.gif
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Cheers,
Ed
WSM
Weber Silver C
 
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