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my ribs

BordelloBordello Posts: 5,926
edited 7:12AM in EggHead Forum
Last night I coated some slab pork ribs with JJ's rub,mustard and a light coat of apple juice and lemon juice. They have been in Mr. L. for about an hour and I am monitoring dome and grill temps. My question, should I foil later or not???? I did flip them after 1 hour and a light coat of apple juice. They are on indirect over a drip pan on a setter.
Thanks and a great day to all,
New Bob

Comments

  • Nature BoyNature Boy Posts: 8,399
    New Bob,
    Here is one no.
    But if'n you like them that way, go for it. I do it with big fat spares on occasion, but on St. Louis spares and B-backs, I skip the foil unless I am in a hurry.[p]Totally an opinion!
    Have fun.
    NB

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  • ravnhausravnhaus Posts: 311
    New Bob,
    If you wrap them in foil you will get the steamed effect which will make them fall of the bone tender but can also make them a bit mushy. I prefer a little bite to my ribs. This allows me to leave most of the fat behind as pork fat and my digestive system sometimes are at odds.

  • GfwGfw Posts: 1,598
    New Bob, Thursday I did some nice baby backs ay about 250 for 4 hours - no foil - and they turned out about perfect. They were very lean even for baby backs. If the ribs have lot of fat then use the foil - even 30-45 minutes will render off a lot of the fat. Done right, the foil doesn't necessarily change either the taste of the texture, just gets rid of excess fat.[p]Just my thoughts. :~}

  • Tim MTim M Posts: 2,410
    ravnhaus,
    If you cook them direct after the foil, the meat firms back but still pulls clean (if the meat temp got up above 185 or so).[p]Tim

  • Tim MTim M Posts: 2,410
    New Bob,[p]I did a rack yesterday as well. Nothing fancy because I decided to do frozen solid ribs at 3pm. I ate them at 7:30pm too. I set the frozen mass in hot water to thaw while fixing the fire. I also used a setter and drip pan (pizza pan) and grid on the inverted setter. I used 275 deg dome as a goal. After 3 hrs I placed a probe in the meat and read 177 deg. After 20-30 min at 300 deg dome I had 190 meat and it was 3.4-3.5 hrs. The meat pulled clean from the bone. No rubs, no mustard but I added sauce for the last 40-45 min.[p]Tim
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