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Country style ribs -- to foil, or not to foil?

Prof DanProf Dan Posts: 339
edited 11:47AM in EggHead Forum
I've had great luck with the 3/1/1 method for baby back ribs, with the middle "1" as an hour in foil. But I don't foil my country ribs, and they are never "falling apart" tender [which is the way I think I'd like them].[p]Has anyone foiled country ribs? Is there a secret to getting them really tender? [And don't say "boil them." That is not going to happen!][p]

Comments

  • RumrunnerRumrunner Posts: 563
    cs2.jpg
    <p />Prof Dan, I usually do mine 2½-3 hours at 250°-275° dome, indirect, no foiling and they come out great. I may or may not marinate them over night, depends on the mood and the urgency. An apple brine does work grest, though ;)

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