Spares and foiling?


 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by jeff lowe:
Konrad

Are you still saucing, foiling and holding and what is your ratio if you dont mind? I am still going back and forth between foiling in the smoker or holding in the cooler or a combination of the two.

Thanks. <HR></BLOCKQUOTE>

I don't like to cook with foil for personal or competition use. Cooking with foil is fast. The crust suffers from steaming and you can go from right texture to mush in the blink of an eye. For personal use my ideal is fresh of the smoker with sauce on the side. Foil only to hold in a cooler or hurry up and finish. For competition I like to have them ready 1 to 2 hours before turn in hold in foil and finish the glaze on the smoker. Theres many ways to cook great Q this just happens to work for me.
 
If you don't use foil, what are some of the ways to keep the "bark" softer? I like some if it, but my ribs tend to tough so I was going to try foil.
 
I'm assuming you mean that your bark is 'tough', not the meat, right?
What are you using for rub and how thick are you applying it? You might need to apply a bit less. You can also try a finishing glaze. And, so you can see what the difference is, you might want to try foiling and finishing un-foiled and unglazed or glazed (or one rack glazed, one not). That will give you a few of different avenues to try to see what you like best.
 
I hit a sale on spares today and I'm gonna do some tomorrow.

I liked the Competition Ribs I did in the summer and I think I will foil some of the spares with pineapple juice. Then remove the foil, cook for a while then grill and glaze.

Tom I think foiling with a bit of juice and tight foil might help drive off some of the greasiness you are talking about. Not sure if it's the steam or citrus fruit juice doing it, but when you open those foil pouches lots of liquid comes out and we sure haven't found back ribs done this way greasy.

I'll let you know how it goes for me with the spares.

Edit: snowing, windy & cold today, no ribs for me
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<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jerry N.:
If you don't use foil, what are some of the ways to keep the "bark" softer? I like some if it, but my ribs tend to tough so I was going to try foil. <HR></BLOCKQUOTE>

Get out yer mop and start basting them there bad boys. Works mighty good if yer not lazy like me
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