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Ribs-Steaming off the rub?

I've been cooking ribs for awhile now and like alot of people I don't actually write down my technique but I typically follow a 3-1-1 for Baby Backs.  My last 2 cooks both went the same way...mustard slather followed by a good dose of rub and cook 3 hours at around 250 in a rib rack. At foiling time I usually add a little honey, Parkay and a little apple juice for moisture.  After the foil my beautiful mahogony looking ribs come out looking like a boiled piece of meat, most of the rub and beautiful color seems to be washed off.  The ribs of course brown back up during the last hour but a lot of flavor seems to be lost.  This seems to follow alot of the techniques I see online but I'm not sure if what I am seeing is normal or what I am doing wrong.  Any tips would be appreciated.


  • U_tardedU_tarded Posts: 1,488
    Just don't foil check out the car wash mike method. I hate foiling meat except to keep warm or store too much work
  • EggcelsiorEggcelsior Posts: 13,873
    What u_tarded said. Also, the smoke can wash out your sense of smell which really helps with taste, so things can have a muted flavor. Does it taste better the next day?
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