overdone ribs


 
more than one person has mentioned foiling for flavor or color etc., i was under the impression that foiling was primarily to speed things up. maybe this isn't as big of a deal with ribs but i've noticed a huge reduction in the amount of time needed on butts or brisket when i foil as opposed to when i don't. is this just some kind of placebo effect or are there multiple reasons to foil?
 
Foiling can certainly speed a cook as cooking is much more efficient in a significantly moister environment, whcih foiling creates.

I do not foil butt as I cook them low/slow. Ribs I cook at ~350-375. I foil to add a flavor layer and to arrest further color. Brisket I cook at the same temp as ribs. In this case I'm looking for more efficient cooking. I am not so concerned about color.
 
I agree with Tom. I have cooked several racks using this method and they have always been great. Two hours @275 then foil for 1 1/2 hours. I use a little less apple juice when foiling.
Good Luck!
 
We smoke for 2 hours at 200 degrees then foil for 45 minutes. We sometimes get them a little overdone ourselves, depends on the ambient temps, thickness of ribs, amount of water in the tin and the number of slabs stacked in the tins. We usually cook around 45-70 slabs a week and these times and temps work good for us with our grill and our cuts of ribs. Good luck
 
are you saying that you cook a slab or baby backs for only 2:45 at 200F and sometimes they are overdone? seems like they wouldn't even be close to done at that temp/time?
 
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