Smoking some ribs


 
B

Brian Cross

TVWBB Member
I never foil but I'm doing a rack and a half dry rub and a rack and a half foiled for the wife. Cut spares in half and using racks. Im cooking at 225 to 250 and was thinking half racks will cook faster. I also know its done when its done but any info on half racks foiled would be useful for future cooks if it works out she likes them. Going to mix apple juice,honey and brown sugar in foil. Anyone cut theres in half?
 
My advise is never rush ribs :) As far as cutting them to speed up the cooking time, I duno. It's the temp that increases/decrease the time (as well the "braise-effect" when foiled) I used to foil, I then went to butcher paper and now I'm back not wrapping at all, and I really like that method the best. Add a little rum (dark) to your mop sauce :)

Enjoy your rib cook, I love ribs!
 
ChuckO said:
My advise is never rush ribs :) As far as cutting them to speed up the cooking time, I duno. It's the temp that increases/decrease the time (as well the "braise-effect" when foiled) I used to foil, I then went to butcher paper and now I'm back not wrapping at all, and I really like that method the best. Add a little rum (dark) to your mop sauce :)

Enjoy your rib cook, I love ribs!
Click to expand...


Im not trying to rush. Just thought they would fit better and they are harder to cut after cooking sauced ones. Mine will be dry with sauce on the side
 
I don't think that cutting them in half reduces cook time.
If you have space constraints in your cooker, try rolling the racks and holding with a wooden skewer.
Once I saw how nifty rolling them was, I stopped cutting them altogether.

Also for a point of reference on dry rubs, watch Malcolm Reed's 11 minute video on Memphis Ribs (howtobbqright.com)
 
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