After Foiling Ribs

nodock

After foiling some st. louie rib I want to put thme back to finish...can I put them in an inverted V rack and if I can at what temp and how long....also....sauce or no>>>>>thanks one and all...

Griffin

I've never used a v rack, so I am not the most qualified to answer, but I would assume so.

When I do ribs and foil them, afterwards I put them back on at the same temp as I have been doing the whole cook. Generally 250.

Sauce is a personal choice. Some like it, some don't. I may or may not sauce them depending on the crowd I am feeding and how I am feeling that day.

fishlessman

you can put them back on after the foil, trick is to get them tender and not falling apart in the foil which is the tricky part with foiling ribs. if not foiled long enough they need more time on the grill, if foiled too long, they fall apart, time is not consistant from cook to cook with foiling, you have to watch them

Grandpas Grub

 
Saucing and putting ribs vertical usually doesn't work out well. Think gravity.

 

WessB

While the ribs are in the foil you want to lay them on the grid meaty side down...the point in foiling is that the meat is actually braising in the liquid..and I agree with Fishless..to long and they are falling apart, to short and they arent as tender..try 45 minutes your first time than back on the grill out of the foil to firm them back up some..

fishlessman

this was my brothers cook, he foils first for about 2 hours then smokes them a couple hours until done and saucing. notice he did these direct

Little Steven

I knew it wasn't yours. That egg has a gasket :laugh:

Weekend Warrior

and it's clean! and it has has accessories in it that must be purchased and not found at the local dump. :woohoo:

fishlessman

:laugh: :laugh: :laugh: :laugh: :laugh:

nodock

a pix is worth a 1000 something....thanks,,,,do you know the temp?....they look like my st. louie's...my inverted V does about samething.....thanks....