Foil is Overrated

Laxin16 · June 2015

I smoked some St.Louis ribs this weekend and they came out AMAZING! In the past, I've used the 3-2-1 method and wrapped in foil with mixed results. This time I didn't foil and they came out awesome! I will never foil again.

- Two racks of St.Louis
- Rubbed and rested overnight
- Cooked indirect at 225-250 for about 5hrs
- Mopped with BBQ the last 20 minutes

Do you guys always foil?

fishlessman · June 2015

always mixed results for foil for me, timing doesnt seem to work out well with the foil stage for me. i just cook them now

Jeepster47 · June 2015

No! More "no-foil" than "foil", but they're all good.

Monty77 · June 2015

I like the foil stage, I always do 2 hours at 250* (bone down), 1.5-2 hours foiled at 250* with butter, apple juice, and brown sugar (meat down), and then 45 min to 1 hour (bone down) at 250* on the grill with a couple coats of BBQ sauce. They come off when they tell me they are ready, bend test or probe test, never that worried about the clock. The above is for Baby Backs, for side ribs I add another 30-60 minutes for the first phase.

Tried numerous methods, but I always feel this version gives me the best overall finish and consistency.

Ladeback69 · June 2015

Monty77 said:

I like the foil stage, I always do 2 hours at 250* (bone down), 1.5-2 hours foiled at 250* with butter, apple juice, and brown sugar (meat down), and then 45 min to 1 hour (bone down) at 250* on the grill with a couple coats of BBQ sauce. They come off when they tell me they are ready, bend test or probe test, never that worried about the clock. The above is for Baby Backs, for side ribs I add another 30-60 minutes for the first phase.

Tried numerous methods, but I always feel this version gives me the best overall finish and consistency.

Laxin16 said:

I smoked some St.Louis rib this weekend and they came out AMAZING! In the past, I've used the 3-2-1 method and wrapped in foil with had mixed results. This time I didn't foil and they came out awesome! I will never foil again.

- Two racks of St.Louis
- Rubbed and rested overnight
- Cooked indirect at 225-250 for about 5hrs
- Mopped with BBQ the last 20 minutes

Do you guys always foil?

I done both of these ways, at 3 to 4 hours at 275 no foil and about 2 hours at 300 no foil. They have all produced good results for me, but the last ones with spears I did 2-1-1 and they were awesome. The wife would like 3-1.5 with foil and eat them right after so they are fall off the bone. I prefer all methods as long as they taste good.

Sm62577 · June 2015

Foil always just screws up my nice bark I've achieved, or just steams the rub off into a puddle of rub juice..I just cookem until they past the bend test..

EggHead_Bubba · June 2015

@Laxin16... my first few cooks were with foil and then I went without. Results were terrific! I just cook until they pass the bend test and probe like butter at 225°. Welcome to the no-wrap brigade!

SMITTYtheSMOKER · June 2015

I have cooked both ways many of times. I do find I get a more consistent product in foil. We cook in 5 layers of flavor and the foiling stage is very important stage to this flavor layering process. Always spare ribs.

Skiddymarker · June 2015

Using foil becomes a crutch for ribs or brisket, hence the term Texas Crutch, IMO. In a kamado, don't think it is required, in the kettle, it is suggested. Ribs open to the smoke will have more flavour than those braised in a foil pouch. I have foiled some really fatty ribs to help steam and render the fat, but usually, no foil - other than the ghetto drip pan.

Ladeback69 · June 2015

Skiddymarker said:

Using foil becomes a crutch for ribs or brisket, hence the term Texas Crutch, IMO. In a kamado, don't think it is required, in the kettle, it is suggested. Ribs open to the smoke will have more flavour than those braised in a foil pouch. I have foiled some really fatty ribs to help steam and render the fat, but usually, no foil - other than the ghetto drip pan.

The braising is to get them a little more tender and by adding other things like brown sugar to get a different flavor is nice and the foil keeps the sugar from burning. Most of the time after 2 hours the ribs will be over 150 or closer to 160 and they won't really take much more smoke in. I have done both with and without, but I think I like the flavors I get with foiling. It's kind of like the thread I posted whether to sauce them or not. I was a no sauce guy tell I tired a new finishing glaze I found that is fantastic. You just put it on in the last 15 or 20 minutes. I may have to do a side by side test just to see how they compare. Darn, no I have to eat more ribs.

I think either way is good.

jaydub58 · June 2015

Oh,yeah, I am firmly in the no foil, 250-ish for about 5 hours, or just until done for SLSRs camp.
Has always worked for me.

JC5404L · June 2015

If you're looking for a different technique and/or flavor, we've always had great luck with Alton Brown's ribs.

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe.html

They're very tender - and convenient when the weather sucks and I don't feel like standing in the rain by the egg.

I think I'll try soux vide (sp?) on ribs next...

logchief · June 2015

I've only done a few and no foil with good results.

Foil is Overrated

Comments

Categories