Playing with Rib thoughts - Cover with foil?

Unknown

I am fascinated with ribs (at this juncture) - not sure what will be next. (smile)[p]I am considering doing ribs by smothering them in mustard and whatever other stuff I dream up, but double wrapping them in aluminum foil and cooking them that way.[p]I would expect them to be very moist and possibly a bit different in other aspects. [p]Any thoughts will be appreciated.[p]KL

Nature Boy

KL,
Try cooking for a couple hours with no foil first. Then wrap in foil with some apple juice and go for another 45 minutes to an hour in the foil. Pull out of the foil (reserve juice if you wanna stir some into your sauce), hit them with a light coat of fresh rub and return to the cooker to finish off. Depending on how far they are cooked when they come out of the foil, go for another hour or so...if you are saucing, this is the time.[p]This is how we do them when we use foil. makes some pretty consistently good ribs.
Have fun whatever you do!
Chris

Mike in MN

KL,
Too much foil time causes a mushy texture. Melts in your mouth is good, mush in your mouth is....well, not as good. (IMHO)[p]
Mike in MN

tach18k

KL, I cook mine indirect for entirer time and then wrap in foil and shut down the cooker and let them rest for about an hour, pull them off and paint on the BBQ sauce, if you like a good thick type I have found that Tony Roma's has a great North Carolina sauce that is better than their ribs.