I think Im done with foiling ribs

mslaw

Did ribeye fri night with Mickeys rub, excellent, did wings on egg Sat night, perfect. Dis st Louis ribs on egg Sunday 3,1,1. Cooked to mush. I keep trying to use foil correctly but just cant get it right. Im gonna return to the tried and true method of just letting them cook until done. No foil except to keep warm after they're done

davejames0426

mslaw said:

Did ribeye fri night with Mickeys rub, excellent, did wings on egg Sat night, perfect. Dis st Louis ribs on egg Sunday 3,1,1. Cooked to mush. I keep trying to use foil correctly but just cant get it right. Im gonna return to the tried and true method of just letting them cook until done. No foil except to keep warm after they're done

I agree.......

hornhonk

Yes, I also agree.

henapple

Try 1-1-.5. Cooked 5 racks this weekend and were the best I've egged. Around 300 dome, wrap when the bones start to show, unwrap when they're ready, sauce and back on. I let them go till they are sticky because that's what they like. I really don't time them..just go by looking.

TexanOfTheNorth

henapple said:

Try 1-1-.5. Cooked 5 racks this weekend and were the best I've egged. Around 300 dome, wrap when the bones start to show, unwrap when they're ready, sauce and back on. I let them go till they are sticky because that's what they like. I really don't time them..just go by looking.

So, is that the end of the .99 ribs?

henapple

Yep...

jhl192

I don't wrap the ribs and have great results.

Lit

I wrap them and have never had an issue with mushy. Always perfect tender bite off the bone ribs. Went to a fourth of July party in our new hood and like half the people there had kamados and I heard multiple times about how good the ribs were. One guy walked up and asked the group I was talking to if we had tried the ribs and had no clue I made them. You can foil for a shorter period of time like 30-40 minutes if you want less tender ribs. There's a fine line for sure where they were foiled too long where all the meat will pull so its best to error on the side of shorter foiling.

caliking

I found I was too lazy to bother with foiling Ribs still turn out great without all that fuss.

Mickey

caliking said:

I found I was too lazy to bother with foiling Ribs still turn out great without all that fuss.

++++++++++2

SGH

No foil=Winner!

mslaw

Thank you all got the input. Even mushy, the taste was eggcellant

SGH

Glad they tasted good my friend.

bboulier

I experimented many times and with several variations of foiling ribs, but eventually decided that I liked the chew of the ribs that were unfoiled and returned to that procedure.  Requires less work as well.