What is the reason to foil ribs at the end.

BullyQue · November 2010

I know that this is a really dumb question but I have always foiled them for the last hour. What does that do?

Gator Bait · November 2010

Hi BullyQue

Foiling is a form of braising I believe and is a method of cooking tougher cuts of meat with moist heat. It is another way of getting cuts like ribs tender. It can also be a way of adding flavor depending on what you use for the moisture.

Blair

RRP · November 2010

Haven't heard anyone else say they foil at the end. Those of us who seem to prefer using the 3/1/1.5 method means we use foil in the middle not at the end of the cook. personally when they come out of the foil they are a bit soft so they need to go back on to finish up. You might want to try it sometime to see. BTW in the past I never put anything in with the ribs during the foil stage - now I do pour in some preheated apple juice. It makes better tasting ribs IMO.

thirdeye · November 2010

Well, it's kind of a tenderizing step. I like to think of it as a whole different cook than the barbecuing of the ribs.

Many folks return the ribs to the pit after the foil step, but I'm not one of them.

This is not new.... Bill and Barbara Milroy (Texas Rib Rangers)are responsible for many of us trying foil on our ribs. Here is a post of Bill's (on another forum) from about 10 years ago. It was sort of a secret for 10 years prior to this post....

I've been cooking in compentions for 24 years and started using foil back then and still do. Smoke your ribs for 2-3 hours then wrap with foil. Before you put the ribs in the foil put some Brown Sugar & Honey on the foil put meat side down,then put some on the ribs then close the foil. Before closing completely put some Apple juice (about 2-3 oz.) and put back on cooker.After about an hour check Ribs if done pull them. About 30 min. before turn-in mix juice off rib with Texas Rib Rangers Spicy sauce and baste Ribs on grill to glaze them. Mix about 3 parts sauce to 1 part juice. Now you know the Rib Rangers story. Good Luck and Happy Q'n Bill.

(Note from Old Dave): To add to his (Bill's) post as I have used his method since he put it up, it is very important to be sure to put the meat side down in the foil. This time in the foil, the ribs are braising during this period and for this to work, you can't exceed the amount of juice in the foil from his recipe or it won't work. If you place more juice in the foil, it won't get to a boil and that is really what you want. Another tip--Ribs are very thin and really cool down quickly when they are out of the cooker for any step in your process. I find that it is best to have my foil boat with all the ingredients in place

Gator Bait · November 2010

Hey thirdeye, thanks for the little snapshot of rib history. That is very interesting information. I have been using a very similar variation that I think I have seen Johnny Trigg use. I find the part about basting with a mix of juice and sauce interesting. I have basted with just the juices, they are just to good to throw away. Mixing them with sauce could be great. I have also used maple syrup in place of honey and they were awesome. As you know I have been having good results with your EZBB ribs and have been saucing at the table instead of a third step on the egg.

Blair

HungryMan · November 2010

I never foil mine. Never have seen a reason why to do it. If you slow cook them, they will be tender. When I do my Turbo Ribs they are not as soft, but just as good.

What is the reason to foil ribs at the end.

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