Comment

Comment by Bill Anderson on September 11, 2009 at 1:37pm

Yeah... to do it right, you should foil - but never foil at the beginning or you will not get the smoke flavor. We use a 3-1-1 method because too long in the foil and you end up with overdone ribs. The first stage is just with the rub on. 2nd stage is in the foil - you can add brown sugar, honey, and squeeze butter if you want on both sides. Foil tightly - no leaks. Last stage is the glazing stage with your favorite sauce maybe mixed with a little honey.

Bill
Competition BBQ Secrets

Comment by Tom Parks on June 21, 2009 at 4:46pm

I'm going with Larry Lyon's comment on principle . . .
I do find that if I am in a hurry (heaven forbid) and cooking ribs above 250 degrees on a Traeger grill, the extra air in the convection blower tends to dry the ribs out if I don't wrap them after 3 hours, so I'll wrap them. If I'm cooking at 225, I can probably avoid wrapping at all . . . but sometimes I do anyway after six or seven hours. I had five beautiful racks on Friday that went 6 hours unwrapped at 225 and 4 more hours wrapped @225 and they were perfect - not overdone, not dry, beautifully smoked

Comment by Mike Stockman on May 12, 2009 at 10:30am

I've taken baby back ribs and marinaded them over night then I seasoned both sides of the racks put them on our smoker at the business (my smoker is big enough) I cook about 8 racks at one time,,Then I mix a large spray bottle of apple cider vingar & apple juice together (this keeps the ribs moist doesn't dry them out) or anyother kind of juice ..Then I lay the rack out on the grill let them smoke til they turn brown on both sides everytime I check them I spray them as well,,then when I think they look like there close to being done and I'll spray both sides again and make sure they are moist enough then I foil them and throw them back on the smoker..Then I open the fire box and load in chunk of oak wood (for heat) turn down the dampers and let go til the your able to slide the bones out the racks..Then I take them off and eat..

Comment by Larry Dorrough on May 4, 2009 at 8:38pm

In the restaurant I used the method of slow cooking at about 200 degrees for about 3-4 hours. Then I grill for about another 1/2 hour or so. And I tend to cook the ribs while semi-frozen. Which I found helps keep moisture in the meat. as for the wood smoke flavor I use red oak and it puts a good flavor into the meat as well.

Comment by Larry Lyon on May 2, 2009 at 12:24am

Most proteins absorb smoke until it reaches 140 degrees (F) so foiling them at the beginning would not be advisable if you wanted a taste of smoke. Ribs may not be graded like beef but there is a big difference in tenderness. Competitors like Paul Kirk uses heritage pork of a quality which you wouldn't find at the supermarkets, Sam's or Costco so he doesn't need to foil ribs. Foiling as a second step in a three step process does add tenderness. The third step involves re - seasoning and saucing the ribs over a slightly higher temperature so that you get carmelization which adds a depth of flavor you need.

A generally used formula is "3 - 2 - 1" Therefore, three hours at about 225 degrees (you want to delay getting to 140 F to allow smoke to penetrate the meat), 2 hours in foil and 1 hour with foil removed.

This discussion is making me hungry.

Larry

Contributing Griller Comment by Steve Reasons on April 30, 2009 at 8:54pm

The best ribs I ever tasted, used no foil at all. I cooked then to help get my Klose pit ready for Memphis in May. I may have just been lucky, but they were perfect. I'm a judge, and even though they were mine, they were great. The Jack Daniels was good too. Oh, you meant in the water pan ! Dave Klose builds a Great Pit. The ribs were real tender and pulled off the bone, just like they should have. Juicy and yummy ! Been doing this at MIM for 34 years. Never been this lucky with ribs. Don't believe I can do it again. BUT, I'll keep trying !

Comment by Edward Felton on April 29, 2009 at 1:46pm

Steam. and if you want the steam to add flavor... use beer, wine, or whiskey, instead of water. Try that in your water can, Mark.

Comment by Mark Macomber on April 28, 2009 at 3:15pm

I also keep a water can hanging from the grates which creates moisture in the grill cavity while cooking.

Comment by Mark Macomber on April 28, 2009 at 3:13pm

Mr McGathey is absolutely correct! The only time I use foil is while the Rub is resting with the Ribs in the refrigerator... it's just a recyclable metal after that.

Comment by William McGathey Jr. on April 27, 2009 at 11:59pm

I never use foil. Indirect heat. If you smoke them low & slow and take them off the smoker when they are done they should be good. Give them a few minutes before cutting so the juices settle in the meat instead of running out when carved.