Ribs and Foil

Unknown

I'm going to do ribs tomorrow for the first time on my month old Egg. I've read a bunch of methods, direct/indirect, ect. The ones that cook in foil for an hour, what does that do?[p]Thanks.

BBQBluesStringer

Joe,[p]It also protects them from direct heat and excessive browning/blackening, especially if you use a lot of sugar in your rub. Some folks add flavorful liquids to the foil to braise them for an hour. Fruit juices, liquor, beer, Dr. Pepper and root beer are all good choices. Some will add bbq sauce to the foil.[p]Hope that gives you some ideas.

Chicago Wine Geek

BBS, thanks so much for the info! Might try some beer in one.... As for protecting them from direct heat, I'm using a plate setter so shouldn't that cover the heat part?

Chicago Wine Geek

BBS, thanks so much for the info! Might try some beer in one.... As for protecting them from direct heat, I'm using a plate setter so shouldn't that cover the heat part?

PizzandQs

Foiling ribs is somewhat like pressure cooking...don't underestimate how fast it will take your ribs from not yet cooked to a less than heroic fate....
Have fun,
Steve

ted

I don't cook my ribs in foil for an hour... but I do like to put them in foil for an hour after cooking them. I usually pull them off the egg, wrap them in two layers of foil and just let them sit on the counter for an hour. They stay quite warm and I find that they are more tender. Not mush at all.