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Foiling Ribs - how do YOU do it?
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Flashback Bob
Posts: 519
In response to my earlier post, someone mentioned doing the foiling step as a foil tent over ribs and drip pan. I always took each rack off sprayed it with AJ/AV and wrapped it individually.[p]Does tenting yield the same results as wrapping?
Comments
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Flashback Bob,
Wrapping the ribs will keep the steam inside of the foil which is what you want.You are actually braising the ribs in that stage.If you tent them all of the steam heat if you will escapes.
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Flashback Bob,[p]I do it individually (I use a different liquid.) But since you are effectively steaming the ribs, I don't see that doing it as one large package couldn't accomplish the same end. I'd think there would be some awkwardness, however, in tenting everything (including the drip pan or whatever) if you are working with a large number of ribs.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
I think you have convinced me that the best way to achieve those soft, juicy ribs is by doing the 3-1-1 and foiling the racks like I did previously.[p]Has me thinking about the many possibilities for flavor enhancements at that time. I'm thinking bourbon and brown sugar might be good.....
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Flashback Bob,[p]The possibilities are endless.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Flashback Bob,
I have experimented (eggsperimented?) with various ways to foil etc. and best I have found is to brush some sauce or condiment (peach preserves?) on top of the racks, then rap loosely in foil and put back on until really tender / etc. No other liquid added. When you unfoil them, your sauce/condiment will have mixed with drippings in the foil and you can brush it back on for a glaze !
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
thirdeye,[p]I know you are not suggesting your method is the only way to do these things but I'm curious about some aspects. Your third item has the meat down in the foil. Any particular reason down rather than up (other than the bones piercing the foil?) [p]Also, my understanding from other forum threads is that the last hour in the 3-1-1 has the effect of firming up the ribs a bit after the foil stage, as well as giving the opporunity to sauce (and let the sauce solidify a bit.) [p]In any case, I've found that shortening both the last two steps usually better meets my family's preferences, particularly with babybacks.
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Haggis,[p]These are two really good questions....[p]The meat down is important because you are braising during that 45 minutes or an hour in the foil. Some folks call it steaming, but I think it is really a braise. (The pouch is sealed and the temperature increases inside, and the liquid is boiling) The process works best for me when the meat is in contact with the juice. Likewise, I feel the amount of juice is important....too much and it will not get to a boil for 20 minutes of that foil time, too little juice and the ribs will give up some of their valuable moisture (which you really don't want). On the same subject, that is why I like to wrap them individually and not 2 or 3 racks in the same pouch or pan. One more thing, have all your stuff ready before you are ready to wrap. The foil doubled, the spices or condiments at hand, and the juice heated. One at a time, get them off the pit and into the pouches and back on (or pop them into an oven) as quickly as you can.[p]For your other question .... My ribs don't need firming up because my time in the foil doesn't cook them to that stage of doneness. As far as sauce goes, I really am not a sauce man, but will serve it at the table. But I am a cook, so when folks want glazed ribs, or fall-off-the-bone glazed or sauced ribs I make them. And from what I've heard, I make good ones. Heheee.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Flashback Bob,[p]
That was me. I should note that the "Tent" is pinched around the edges of the drip pan so it is a braize. I haven't foiled individually on the egg but I've done it in the oven in the past and prefer it this way. It's easier to catch all of the liquid this way too. I don't braize for longer than 45min either, prolly closer to 30.
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