ribs, rubs, and foil experiment

Unknown · February 2004

Morning Fellow Eggers,[p]Just thought that I would share a little something with ya. [p]A while back I had used a very sweet rub on some ribs (I think that it was Obie-Q’s Sweet Rub). The rub by itself would have been fine but I was playing around with a technique that my mentor had taught me. It is similar to 3-2-1- method but instead of just wrapping the ribs in foil, I was taught to add a little apple juice, honey, brown sugar and a couple of other ingredients. [p]This normalyl works fine with a rib rub rub that isn't sweet... So let me tell ya, them ribs was waaaaay to sweet once they were done. So sweet that I could actually feel my pancreas going into shock. Not a good thing at all.[p]So yesterday, I used that Obie-Q Sweet rub again and when I realized that the ribs would not be done in time for my lunch, I decided foil them. Instead of using all of that sweet stuff on them though, I went ahead and added some hot wing sauce (I can’t tell you the recipe but I can tell you that I opened the bottle all by myself).[p]Anyways, the ribs where not only tender but they tasted great. The overall heat from the sauce had dissipated a bit and it mixed nicely with the sweetness of the rub. Just something that I thought that I would share. This is something that I will do again.[p]The only thing that I didn’t like about them was the orange look that they had from the wing sauce. Kind of weird looking to say the least. I am sure that could be masked up though if looks were that important to ya.[p]Just thought that I would share
Matt.

BillyV · February 2004

South O,
Glad your ribs turned out. Just curious, what is the 321 method?

Unknown · February 2004

BillyV,
I can't take credit for the idea (actually, I have seen it posted on so many sites, that I wouldn't know who to credit for it) but the basic principle is 3 hours in the smoke, 2 hours wrapped in foil (still in the smoker) and then 1 hour back in the smoke.[p]Matt.

markthewood · February 2004

South O,[p]Try smoking them for 7-8 hours at 250 F. No need for the 3-2-1 method. The ribs will have a nice crust and be fall-off-the-bone tender. Much better looking too.[p]The better you get at ribs, the more overall knowledge you will have in a variety of situations. I think that using foil is taking the easy way out, and serious smokers would never put foil on a rib... you would never win a competition with that method.[p]Try going low and slow, there is much more satisfaction with doing it the"old school" way.[p]Good luck and happy egging!!

JSlot · February 2004

You are mistaken about the winning, my friend. A fair portion of the championship teams out there use foil.[p]Frosty Ones,
Jim
Big Green EGGomaniacs

Unknown · February 2004

JSlot,
just did some ribs using Tims 3-1-1.5. turned out great! but what does the foil time get you?

Unknown · February 2004

markthewood,
Although I agree that foiling is taking the easy way out I have to disagree about the not winning part.[p]My mentor owns a BBQ joint and has numerous awards decorating it. I followed him around for a full summer going from contest to contest with him trying to learn all that he would teach me, which included foiling ribs.[p]Personally, I like to do them both ways, depending on my schedule, but when I compete I will continue to foil as I was taught.[p]To each his own I guess
Matt.[p]

JSlot · February 2004

The ribs actually steam inside the foil and that tenderizes them. I'm not a fan of it because it destroys the nice crust I get on my ribs.[p]Jim

YB · February 2004

JSlot,
Your ribs are some of the best I have ever had.....
Larry

JSlot · February 2004

Thanks, Larry! All this rib talk is makin' me hungry. Think I'll make one of your onion pies to go with 'em in the next day or two.[p]Jim

YB · February 2004

JSlot,
Keep talking and I might make a trip to Charleston.
Larry

ribs, rubs, and foil experiment

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