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Is wrapping rib in foil really necessary on the BGE?

Since the BGE is so well insulated is wrapping even necessary compared to a traditional metal off set smoker for Weber grill?

Comments

  • paqmanpaqman Posts: 1,718
    The only way I was able to achieve fall off the bone ribs was by foiling them...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • CANMAN1976CANMAN1976 Posts: 1,563
    Foiling isn't worth the hastle in my opinion,did 5 hrs direct at 250 and were as good or better than foiling!!!
    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
  • No. Not necessary at all. It is a matter of personal preference. I do not wrap, mop, spritz or sauce.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • NsdexterNsdexter Posts: 153
    I've never done it and never plan to.
    HFX NS
  • mokadirmokadir Posts: 114
    No, it is not necessary at all.  I do not.  On the other hand, I would suggest that you try both methods and see what you and yours like the best.  As you will see on this board, both ways are done and are enjoyed by those who cook them.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • msloanmsloan Posts: 269
    i have been dealing with this and actually did them both ways yesterday......BOTH styles were very good....the ones I foiled were a bit more moist and tender but not to the point that it made it superior to the other rack.....just a different.

    yesterday i foiled for one hour and in the past i have done two or more hours and for the egg that is simply too long as they literally come off bone within the foil.....or at least they did for me.
    gettin lucky in kentucky!   2 XL eggs!
  • msloanmsloan Posts: 269
    here are some pics from yesterday...the rack on the left inside the egg was not foiled....this pic was right before i foiled the rack on the right.  in the rest of the pics the rack on the red plate was not foiled and the rack on the yellow cutting sheet was foiled.
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    gettin lucky in kentucky!   2 XL eggs!
  • smokeyjsmokeyj Posts: 261
    No need to wrap on any smoker/grill. I don't wrap even if I do them on my kettle.
  • gdenbygdenby Posts: 4,624
    IMO, the only reason to foil is if you want to speed the cook up. Attached is a pic of some spares passing the bend test. About 6 hours indirect, dome 250, no saucing. As you can see, moist and falling apart.
    BendTest.jpg 150.1K
  • I usually foil-
    The leftovers
  • lousubcaplousubcap Posts: 6,913
    "To foil or not to foil, that is the question"...My eggsperience, if you have rib consumers who want "fall-off-the-bone" ribs then foil is the answer.  Beyond that, I don't foil as it is too much work and I enjoy the end product w/o that step.  FWIW-YMMV-
    Louisville   L & S BGEs 
  • rsmith193rsmith193 Posts: 219
    Just my 2cents worth, we nolong use foil. We have gone to butcher palerfor all of our wrapping, this doesn't speed the time, but it helps get the right amount of smoke flavor. Paper lets the steam out and keeps the moisture in, it also keeps the ribs from getting soggy.
  • DuganboyDuganboy Posts: 1,118
    lousubcap said:
    "To foil or not to foil, that is the question"...My eggsperience, if you have rib consumers who want "fall-off-the-bone" ribs then foil is the answer.  Beyond that, I don't foil as it is too much work and I enjoy the end product w/o that step.  FWIW-YMMV-
    Lou, I hate it when you are right. No foil for me, either
  • Sm62577Sm62577 Posts: 30
    I foiled some ribs for the first time just to try it out and all it did was steam the ribs and ruin the nice bark I had going,, no foiling no more..
  • henapplehenapple Posts: 14,687
    I foil. If you adjust your time you can have pullor fall off the bone.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • msloanmsloan Posts: 269
    After my latest experience I tend to think wrapping may not be necessary for me either. I think I may up my cook time from about five to six hours though to help achieve some extra tenderness.
    gettin lucky in kentucky!   2 XL eggs!
  • jaydub58jaydub58 Posts: 1,780

    In three-plus years of egging, I have never foiled.  Today I have one rack of St Louis SR's just for my mate and I, and I am finally going to try foiling, just to see what it is about.

    Also, this morning at the grocery store, we picked up a 4 lb boneless shoulder roast for a conventional roast tomorrow night, and a 10.5 lb butt for pulled pork next weekend.

    Porkmania!

    How about an "amen" on that!!

    John in the Willamette Valley of Oregon
  • SpringramSpringram Posts: 426
    No. Not necessary at all. It is a matter of personal preference. I do not wrap, mop, spritz or sauce.
    We B peas in a pod.

    Springram
    Spring, Texas
    LBGE and Mini
  • dstearndstearn Posts: 475
    I cooked 2 slabs at 250 indirect for 5 hours today. No more foil for me. Next time I may leave them on a little longer but overall great smoke ring and tender.
  • MickeyMickey Posts: 16,504
    No
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • njlnjl Posts: 826
    edited August 2013
    Foil speeds the process of making "fall off the bone" tender ribs.  You can get there without foil...but it'll take a lot more time and/or work (like spritzing with liquids every 30 minutes (Car Wash Mike's style)).

    I just did these beef ribs (turbo) 1:15 indirect, 1:15 foiled (with some apple juice, drizzled with honey, and some sweet onions on top), 15 indirect with sauce, all at 330-350F:

    image
  • Doc_EggertonDoc_Eggerton Posts: 4,492
    gdenby said:
    IMO, the only reason to foil is if you want to speed the cook up. Attached is a pic of some spares passing the bend test. About 6 hours indirect, dome 250, no saucing. As you can see, moist and falling apart.
    I foiled tonight, and that was the exact reason.  I wanted to speed it up.  On the other hand, these were the most tender I've ever done.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • Mattman3969Mattman3969 Posts: 5,019
    I'm in the no foil camp unless it is my maverick probes

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • DuganboyDuganboy Posts: 1,118
    gdenby said:
    IMO, the only reason to foil is if you want to speed the cook up. Attached is a pic of some spares passing the bend test. About 6 hours indirect, dome 250, no saucing. As you can see, moist and falling apart.
    I foiled tonight, and that was the exact reason.  I wanted to speed it up.  On the other hand, these were the most tender I've ever done.
    No question that foiling aids in getting ribs tender.  No question that it changes the bark and the texture of the meat either.
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