Ribs to wrap or not to wrap?


 
Edmund Caro

Edmund Caro

TVWBB Fan
Is it better to wrap your ribs in foil the last hour or so? Or, should I just cook them till the meat pulls from the bone. What are some of the things you all like to do?
 
Edmund, if I had to guess you're probably going to get about a 1/2 wrap 1/2 don't reply. If you're looking for fall off the bone tender then I'd say wrap. If you're looking for a bit firmer texture don't. My .02

EDIT: Damn, where did I learn to write? I can see how that would be difficult to understand. What I was trying to say was if I had to guess the input on your question will probably be split down the middle with 1/2 foiling and the other half not foiling.

BTW, how'd those butts turn out a couple weeks ago? I know you were a bit worried about timing. Just curious.
 
Originally posted by LarryR:
Edmund, if I had to guess you're probably going to get about a 1/2 wrap 1/2 don't reply.
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I had to read this 3 times before I got it right.
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Bill
 
I agree with Larry on the 50/50 split. As a matter of fact, about half the time I foil and about half the time I don't
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I have to admit (at the risk of being banned from this site) that I prefer my ribs falling off the bone. To do that, you pretty much need to foil. So I foil now. Frankly, it's a pain and I'd rather not do it, but if you like 'em that way, you gotta do it.
 
Jerry, you don't have to wrap ribs to get them falling off the bone. It just takes longer and more work spritzing them down every so often.

Edmond, I believe it depends on your time frame. If you have 6 or 7 hours you can do them without foil. Don't forget to spritz with apple juice every so often. Then again you don't have to use apple juice. If you foil, you can get them done in 4 hours or less. When you pull them out of the foil stick them back in the smoker for a little bit to firm them back up. They'll still fall off the bone. Sometimes I throw them on my grill to firm up.

It works for me.
 
After eschewing it for a long time, I like to foil spares (but not loin back ribs). IMO, the reduced cooking time makes the bark much more tender (in my experience, without foil they can get leathery in the time it takes to get the inside meat how I prefer it).
 
I have to admit (at the risk of being banned from this site) that I prefer my ribs falling off the bone.
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I enjoy both, depends on my mood. I'd say most often my guests like fall off the bone finish. Can't tell you how many times I've heard a past guest bragging to some one, "you should taste this guys ribs, the meat just falls off the bones." Makes you feel pretty good about yourself
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Yeah, I agree the fall off the bone that friends and family rave about is a great feeling. I prefer to foil my ribs. I think it does make for a fall off the bone product that you just can't beat.
 
Larry just to let you know I was so worried about the timing of my Butts, that I got up at 2:00 A.M. The additional 2 hrs helped out. I did not sleep much any way, all I could think about that night was the butt
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I will be smoking ribs in the morning for the family, and I bet I will have a restless sleep as well... Dreams of pork heaven
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Larry just to let you know I was so worried about the timing of my Butts, that I got up at 2:00 A.M. The additional 2 hrs helped out.
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I remember I "shocked" you a bit when I told you how long my last butt smoke of similar size butts took. If memory serves me correctly I posted it pretty late into your evening.

Are you doing spares or babys? If you haven't already leave a rack dry. I find I prefer dry vs. sauced. What kind of a rub are you doing? Pleasant pork dreams.

As for me, I've got a cedar planked salmon on the kettle as I type and a tri-tip on deck for the games tomorrow. Also did a seafood dynamite that we just finished as an app. damn it was good!

Good luck tomorrow, let us know how things turn out and all the great comments you get.
 
I lathered them in mustard, then rubbed them in a rub I use. I put them in the cooler already over night.

Mustard:
1/2 cup brown sugar
6 oz beer
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon crystals.

Rub:
1.c Brown sugar
2 tablespoons paprika
1 tablespoon celery salt
1 tablespoon onion salt
1 tablespoon chili powder hot
1 tablespoon fresh ground black pepper
1 tablespoon seasoned salt
1 tablespoon dry mustard

Right before I put them on the smoker I will sprinkle rub on them one more time.
 
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