Ribs 3/1/1 foil ?

Jeff J

Alright got my 6 racks rubbed down and waiting. Got my platesetter ready to go, question is I was planning on using rib rack to hold all these should, would it be ok to wrap rib rack and all 6 racks together (lot easier) with foil when the time comes or should I wrap each individually? I think it would be hard to fit all these in without the rib rack. Glad I got the large though. thanks, gotta put um on in 3 1/2 hours.

Gfw

<p />Jeff J, if you are going to use foil, I would merely wrap them in two packages of 3 each - without the rack![p]Assuming Baby Backs, if the ribs are real lean, I would shorten the time in the foil. Just my thoughts.

Stogie

Jeff J,[p]I think you will get your best results by wrapping individually! Once wrapped, you can then stack them on top of each other so no need for a rib rack after you wrap them.[p]Why individually.....lots of fat will render out and the bottom 2 racks will "catch" lots of it...BUTTTT it may not seep thru them completely...result...greasy ribs.[p]Another reason I like them individually wrapped, I use the rendered fat and mop it back onto the ribs or mix it with my sauce. Also, by wrapping individually, you can cook them each a little longer or take them off earlier if they are done.[p]Once foiled, be sure to lay them flat on your grill...this assures no dripping greases.[p]I guess I had more to say than I thought. [p]Before wrapping, I sprinkle either more rub on them or brown sugar...depends if I am making them hot or sweet. Then apply some liquid...I use any type of fruit juice. This simply helps to dissolve the rub or sugar. It will also intensify the flavors. You need a little of that since some of the flavor will be "washed" out in the steaming process(another reason to use the juices to baste once you unwrap them).[p]When wrapping, I like to lay them on long sheets of foil, then lift the edges of the foil along the length of the rack until the 2 ends meet up above the rack. Then fold and roll down towards the rack of ribs. This assures a nice tight seal.[p]As an avid foiler, just some thoughts![p]Stogie

Unknown

Stogie,[p]Stoggs!!!!![p]You.... are the "Foil Master"!!! [p]Let there be no mistake about that!![p]Snoobys

Mike in New England

Stogie,[p]Question.. when doing several racks of BB's, for the time tou wrap them in foil, wouldn't it be easier to toss all the racks into a large aluminum foil pan, and cover with a sheet of foil?? Is there a problem with putting them all in together? Holes could be punched in the bottom to let some of the grease drip away. I haven't done a whole lot of ribs and have been satisfied with using no-foil, but I'll probably give foil a try one of these days.

SSDawg

Mike in New England,[p]A quick attempt at answering:[p]When you wrap the ribs in foil, you are essentially braising the ribs in their own juices for about an hour. Since you are not introducing any addistional liquid to the foil packet, it is best to place the ribs in the smallest vessel possible. That way, more of the ribs come into contact with the juices. If you were to place the ribs in a large foil-covered pan, the effect probably wouldn't be as satisfying.[p]

Stogie

SSDawg,[p]BINGO! That is exactly right. Matter of fact, some of the cooks on the MIM circuit(Big Bob Gibson's, Chris Lilly I believe covers this in his video) will flip the ribs onto their meaty side when wrapped in foil for that exact reason.[p]Stogie

Mike in New England

SSDawg,[p]Understood.[p]The intent is for the meats to sit in the liquid, as opposed to being "steamed". The next batch of BB's I do, I'm going to try half in foil and half without, just to satisy my own interest.[p]Thanks![p]