Ribs in foil!!!!!!!!!!


 
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The day after the butt and brisket I had more company. I did 6 racks of baby backs for 6+ hours. I foiled two of them for the last 2 hours. The foiled ones were too done. They were not mushy but just fell apart. Did I do something wrong? The entire cook was 215-230F at the grate.
I figured if I wanted pulled pork I would just cook a butt for much less $$$$$. The others were perfect and all tasted good.
 
Some folks like ribs literally "falling off the bone". Foiling is the way to achieve it. So, I don't think you did anything "wrong", you simply prefer a chewier rib.

Steve
 
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