shootouts to perfect technique


 
S

Sandy B

TVWBB Super Fan
A while ago I did a shoot out cook, two similar cuts of meat smoked in the same smoker to see which one I liked better (rub direct on meat vs one mustard base). I want to try the same with st Louis ribs as they were bogo this week. I was going to test wrapped vs not but as I was planning it I'm not sure when they should be pulled to compare. If the foil speeds up cooking, when it is optimal the unfolded will be suboptimal. If I like the wrapped one better it could be that the unwrapped COULD have been better had I waited.

I think the best idea is to pull each at a specific temp rather than time, but temp probes and ribs don't seem to get along. I was thinking of an IR thermometer but the foil might interfere with getting good reads.

It might be that there is no good answer, but if someone has any ideas I'd like to hear them.

And this is not meant to be comprehensive and what I like others might loathe and that's fine. But I know a lot of people have very strong opinions on to foil or not to foil, I'm somewhat undecided and want my decision to be as analytical as possible.

Thanks
 
Hi Sandy.
What temps are you shooting for as far as smoker temps?
I do mine 275ish and they usually take 4 1/2 hrs unfoiled. You could do a 2 1 1 on the foiled one at those temps and they should finish the same.


Tim
 
I wouldn't temp ribs, if that's what you are thinking. Foiled ribs will cook faster, so I would put those on about an hour later. That way they come off the pit a little closer together time wise.
 
I'd only use my probe to monitor grate temp. I start checking ribs for tenderness after seeing some "pullback" of the meat from the bones. Half slabs or ribs in racks can be checked for tenderness with a toothpick, but if smoking whole slabs of ribs flat on the grate, they're done if the meat starts to crack when picked up with tongs. You could just put both on at the same time, and wrap the thicker slab. If they're pretty close in thickness, I'd split the difference. I don't think foil will speed up the cook by a whole hour unless you foiled early and put a lot of juice in the foil, which I wouldn't do anyway. Use your fingernail and make sure the bark is set good before wrapping, and only use a splash of liquid.
 
Last edited:
You must log in or register to reply here.

 

Back
Top