ribs--foil wrap--how?

opod

stupid question but in 3-2-1 method how are you-all foil wrapping the ribs? i saw post on doubling the foil which i think is a great idea. but, specifically, do you wrap them tight like when you are letting a butt rest and add a little apple juice to it or do you suspend them over a bowl of apple juice and wrap the whole set-up in foil? if so, what is the best way to keep the ribs out of the apple juice?
kurt kowalski
clarksville tn

thirdeye

Take a long section of foil, double it back on itself. This extra thickness prevents a rib bone from poking through. Lay your ribs, meat down. Seal the top, then seal one end with a double crimp. Before sealing the other end add 1 to 2 ounces of liquid, then seal it. You want the meat in the liquid. (And only one rack per pouch too.)

Move to a 250° oven or the pit for 20 minutes to 1 hour, (depending on how tender you want them). When they have finished this braise step, they can be unwrapped and returned to the cooker to firm them up or they can be enjoyed without the firm up step.

Ike Witt

Hi op

I've often heard of the foil method referred to as
the "Texas Crutch" Google texas crutch , there is a lot of good info and explanations.

good luck

allen

BG Outdoors

Kurt, are you by chance in the Army and went to flight school in 1997-98?