Foil pan for ribs?

Cactus Doug

In the past I have cooked pork ribs everywhich way. I am cooking for a decent size group this friday and they like their ribs "fall of the bone" (I prefer some chew left CWM method). So this means that I am going to foil. Has anyone used a disposable aluminum pan that will hold several racks and foil the top? Are the results the same as individual foil packages? I am cooking around 30+ racks and am trying to avoid foiling each one individually. Thanks in advance.

SmokeyPitt

I tried this method once. It was actually my very first cook. I was following the instructions on the BGE site:

http://www.biggreenegg.com/backyard.html

They were fine, but definitely not fall off the bone. However, I blame this mainly on the fact that they just needed more time.

Still, I think you would get a little more "braising" effect by using individual foil packets. The foil pan with a cover should be similar, but might just require a little more time.

NC-CDN

I did that once as I was without tinfoil for some reason. It worked fine. BTW-I foil and can get results both ways. As you like them or fall off the bone. Just depends how long I cook them prior to and during the foiling. I did some last Monday and they were perfect. I think I cooked them about 3 hours at around 250-260, then foiled for about 70 minutes and finished for about 20 minutes with some sauce. Turned out spot on. They were perfect. If you foil a bit longer I bet they will fall apart as they prefer.

Oh and I was only doing 1 or 2 racks when I used a foil pan. I think I bent it together or something to seal it.

Good luck.