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Rib Question

UKBradCUKBradC Posts: 46
edited 11:30AM in EggHead Forum
I've had some ribs on for almost 3 hours at 250. Should I foil for the last couple hours or leave them be? It's a small rack for the missus and myself with original dizzy rub on it.

Thanks

BRC

Comments

  • CrimsongatorCrimsongator Posts: 5,791
    When do you need them to be done and what temp is the egg at?
  • Little StevenLittle Steven Posts: 27,980
    Brad,

    I've foiled a few times but prefer the ribs just straight. Are they sides or babybacks? You may have a while to go if they are sides.

    Steve

    Steve 

    Caledon, ON

     

  • UKBradCUKBradC Posts: 46
    babybacks. the egg has been at 250 for 3 hours, hoping to eat by 8 (545 here now)

    Thanks
  • CrimsongatorCrimsongator Posts: 5,791
    I might let the egg creep up at bit to 300 and they should be fine. You can get them there without foiling if you have 2 more hours to go, especially if they are small ribbies.
  • RRPRRP Posts: 19,171
    have they been direct or indirect for those 3 hours?
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Little StevenLittle Steven Posts: 27,980
    Brad,

    You are about right. Usually 4 1/2 to 5 hours for me.

    Steve

    Steve 

    Caledon, ON

     

  • UKBradCUKBradC Posts: 46
    indirect
  • CrimsongatorCrimsongator Posts: 5,791
    Might be a little crispy if they were direct ;)
  • Little StevenLittle Steven Posts: 27,980
    Brad,

    You know the bend test right?

    Steve

    Steve 

    Caledon, ON

     

  • UKBradCUKBradC Posts: 46
    yea, so just leave them unfoiled and do the bend test? i've never done it without foiling for the last half. just wanted to try something new but also wanted to make sure I didn't screw up dinner.
  • Little StevenLittle Steven Posts: 27,980
    That is what I do yes. I prefer the texture to foiled ones.

    Steve

    Steve 

    Caledon, ON

     

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