Question for those who foil ribs

run53 · April 2019

Did some BBs this weekend using 2-2-1 method. Dizzy Dust, 2 hours at 270, foiled with brown sugar, more Dizzy Dust and apple juice for the next 2 hours at 270-290 (temps got away towards the end). Finally, unfoil, sauce and back on the Egg for about 30 minutes.

Tasted great but they fell apart too much for my liking making it difficult to get them unstuck from the foil and getting them onto the Egg for the sauce phase. I am thinking too much sugar caused them to stick to the foil and too long in foil got them too overdone a bit. So they came off the foil in pieces.

So next time, I will try 2.5/1.5/.5 at same temps. I've tried the no wrap method a few times and while I like them better that way, the family likes more fall off the bone so I think I need to stick with the foil to achieve this.

But my real question is.........have any of you had trouble with the ribs sticking to the foil? It was a tough time trying to pry those ribs away from foil.

caliking · April 2019

You may have to add some fat in there to grease things up. I tried wrapping in foil a few times, and they often turned out overdone for my liking. I think the usual MO is to add brown sugar and Parkay (the blue squeeze bottle) when wrapping.

DoubleEgger · April 2019

I foil every time and add nothing when foiling. I’ve never had any issues.

fishlessman · April 2019

timing the foil stage has never worked for me, its very inconsistent. check at 45 minutes, add juice as needed, check every 15 minutes after 45 minutes til they start to fall apart. meat side down in the foil so the meat braises. i mostly just cook direct on a raised grid now over a small amount of lump keeping the distance between ribs and the fire at a maximum

Surveyor_Egg · April 2019

I find baby backs are more like 4 hour cooks total when I foil them especially any temp north of 250. I might try at 225 and see if they will run longer and come out better.

Slippy · April 2019

I give BB 4 hours at most. Never do the 2/2/1.. Just 2/2 at 250-265... Never had the foil stick.. The only addition to the foil is in the last 15 minutes of the cook, i add squeeze butter and honey..

Matt86m · April 2019

I go 225* for my BB cook.

But to answer your question, add some butter or the Parkay squeez.

I lay down the Parkay, brown sugar or honey then the ribs, meat side down, then Parkay and BS or honey on the 'top' and cover. Never have a sticking issue.

pgprescott · April 2019

I rarely would ever have them in foil for more than an hour. At the temps you are talking they would be done with two hours bare, 1 hour in foil, and maybe just 1/2 hour to sauce. Likely will be done after the foil though.

Skiddymarker · April 2019

https://eggheadforum.com/discussion/comment/2423024#Comment_2423024

Son foils on his bullet, the Parkay squeeze is ideal to keep the foil from becoming part of the rack. I foil if I’m going to sauce, SWMBO is a sauced rib kind of gal. Some juice just poured into the foil before the wrap keeps the ribs from sticking - time in foil is always around an hour.

SonVolt · April 2019

I gotta ask... why Margarine?

StillH2OEgger · April 2019

I do foil the ribs, but only for an hour and I also don't add any liquid because I think that's what makes them too soft or mushy. I do like them tender, but that is the method that gets ribs there for us -- and everyone seems to have a different sweet spot for what they like. You'll find it with some trial and error. Not sure what would be sticking to the foil. I have not had an issue with that. I will also add that pepper jelly is a nice addition to ribs for the foil stage.

pgprescott · April 2019

https://eggheadforum.com/discussion/comment/2423085#Comment_2423085

It's oil and not butter. Won't burn.

fishlessman · April 2019

never used the parkay but thought it was for more of a presentation sheen for comps

SonVolt · April 2019

https://eggheadforum.com/discussion/comment/2423091#Comment_2423091

Butter doesn't burn until it creeps over 350F tho right?

RiverBBQ · April 2019

I only use non-stick foil. However, I do add parkay when wrapping

SonVolt · April 2019

I don't think I've ever had issues with ribs sticking to foil and I haven't seen a bottle of Parkway in person since my Grandma died 1987.

Skiddymarker · April 2019

https://eggheadforum.com/discussion/comment/2423103#Comment_2423103

You gotta get out more! As noted above, the Parkay adds an almost tasteless sheen for comps. Works well on anything you crutch, and the squeeze bottle makes dispensing a breeze.

I agree if you keep the crutch to around an hour, don’t think you will have any sticking.

run53 · April 2019

As usual, some great ideas for me to try on foiling. I've never used foil before, so I'm a rookie foiler. Sounds like 2 things for sure will help

1) keep wrap to 1 hour ( I did 2 hours)

2) use Parkay to add some grease

Thanks for all the thoughts.....keep em coming if you have more

SonVolt · April 2019

Do you have to use Parkay or can I sub in one those other delish '80s relics like Country Crock® or I Can't Believe It's Not Butter®?

I kid... I'll have to give it a try. My kids won't know wtf margarine is. Times have changed, I grew up eating that nasty shiz on my mom's Bisquick drop-biscuits.

mahenryak · April 2019

I mix a little rub in with some apple cider vinegar and probably add a quarter cup to the foil. I have the foil in a baking pan, in lieu of building some sort of canoe, so it doesn't run all over the place. I place the ribs meat side down in the foil. Back on the grill for no more than 1 hour. Then I completely remove from foil, sauce them up, and they seem to rebound and regain their texture when I leave them on the grill for a little while longer--maybe 20 minutes at 270-ish. My wife always says don't change anything, so I don't.

nolaegghead · April 2019

I'm pretty sure "Parkay" means WTF in at least one language. Probably more.

Legume · April 2019

Isn’t that pirate-speak?

CPARKTX · April 2019

I do 3 hours unwrapped, 1.5 foiled with a little mist of apple juice before sealing, 30 min unwrapped at end which is when I sauce/glaze. I shoot for 275 dome. Pretty consistent results.

Mattman3969 · April 2019

Skip the foil.

SonVolt · April 2019

I'm starting to think skipping the foil on ribs is the best route.

StillH2OEgger · April 2019

https://eggheadforum.com/discussion/comment/2423350#Comment_2423350

The only best answer is the one that delivers the characteristics you and your family want with ribs. Lots of ways to get there.

Foghorn · April 2019

This is one situation where Parkay is better than butter. Butter makes them too greasy. Parkay wins BBQ competitions.

SonVolt · April 2019

Parkay is literally vegetable oil tho... how does that make them less greasy than butter? Not saying you're wrong b/c I've never tried it, just talking hypothetical.

SmokeyPitt · April 2019

I am wondering if you may have had too much direct heat on the ribs. Maybe they were hanging over the platesetter or indirect piece? I have foiled ribs many times and never had a problem with them sticking to the foil. I have tried with different things added during the foil stage. I have foiled with nothing extra added, and I have tried various combinations of honey, brown sugar, apple juice, bbq sauce and never had them stick. I have never used parkay or butter that I can recall.

Foghorn · April 2019

https://eggheadforum.com/discussion/comment/2423375#Comment_2423375

I don't have a good scientific answer for you. I just know that a competition team told me that. And then I told a novice BBQ colleague of mine about using Parkay and he didn't have any so he substituted butter - and said they were very greasy.

Question for those who foil ribs

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