Ribs - Foiling


 
B

B Severin

TVWBB Member
All,
I've done the BRITU method once and the ribs were OK, but I wish they had been more tender and fell off the bone. As I've done some research across this great message board, it sounds like I need to foil the ribs, to achieve that ultimate fall off the bone tenderness.

If I was to follow the BRITU recipe again, at what point do you suggest I foil the ribs, and about how long? Do I cook for 2 hours, foil an hour, then finish without the foil for another hour? Do I need longer foiling time closer to the start or finish?

Any assistance would be greatly appreciated.
 
The BRITU recipe posted recommends smoking for 3 hours and then bringing up the heat for another 1 - 2 hours. I've never foiled, but would recommend trying around the 4 hour mark. Foil for no more than 1 hour. The foiling will make them more tender but will also produce a softer exterior which many people don't like. So, after an hour, test them with a toothpick - does it slide in and out with no resistance or do a tear test - pull two bones apart and see how easily this is accomplished. If they're as tender as you want them, leave them unfoiled a little while longer to firm up; say 30 mins to 1 hour depending on the temp.
 
When my guests are wanting fall off the bone ribs (spares) I use the foil method: I usually foil at the 4 - 5 hour mark, back on WSM for for one hour (with apple juice or stock), then un-foil and put back on WSM for 30 - 60 minutes. Falls off the bone every time. When I foil I usually kick up my pit temp about 25 degrees for the rest of the cook. YMMV
 
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