3-2-1 Question??

Discussion in 'Pork' started by abenson36, Apr 15, 2007.

  1. I'm about ready for step 2, the question I have is when I wrap the ribs in foil, do I want the shiney side of the foil on the inside or out??[​IMG]
  2. ultramag

    ultramag SMF Events Planning Committee

    Don't matter.
  3. Good cuz I already put them on, thanks[​IMG]
  4. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    I'm at that exact stage right now. Just be sure to put a bit of liquid in the foil (apple juice, sweet anything, beer, Jack, what you like) so they stay happy for the next 2 hours.
  5. squeezy

    squeezy Master of the Pit OTBS Member

    I found this info:

    Aluminum foil typically has a dull and a shiny side, which occurs during the manufacturing of the material. Typically, neither side is significantly better than the other for the general purposes of cooking, wrapping, covering, or lining processes when preparing or storing foods. However, since there is a dull and a shiny side, and since the shiny side is a better reflector of heat or cold, it may be of some value to use each side accordingly when cooking or storing foods. It is simply that the difference in value is very small and probably not noticable. That said, since the shiny side of foil will reflect heat better, wrap foods to be stored in refrigerated conditions with the shiny side out so warmer temperatures are reflected away and kept out of the wrapped food. Similarly, if an item is being cooked, it may slow some of the cooking process only slightly if the shiny side is on the outside of the item resulting in the heat being reflected. Or if you want wrapped foods to remain warm, wrap the food with the dull side out so the heat reflects off the shiny side and back into the food.

    Hope this answers your question ... it did for me...
  6. Ok I am at the last step of 3-2-1, and I like BBQ sauce on my ribs, whens the best time to brush the sauce on the ribs??[​IMG]
  7. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    now. The last 30-60 minutes is the time, if you really like to sauce them.
  8. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    I like to sauce mine the last 30 minutes and then remove them from the smoker for a quick sear on the grill. Just my likes.
  9. squeezy

    squeezy Master of the Pit OTBS Member

    It's all good .... [​IMG]
  10. I have looked high and low and can't find a way to start a thread....please help. Thank you
  11. jbg4208

    jbg4208 StickBurners

    From the main forum screen click on the new thread button. I have added a picture for reference.
  12. squeezy

    squeezy Master of the Pit OTBS Member

    Hi friend ... to start a new thread, you need to click on 'SMF-Smoking Meat Forums' upper left which will change to 'Forums' in the same place.
    Are you with me so far?
    Then you select the Forum that most closely is related to your inquiry or submisson and click on it ... then ... here comes the fun part ....
    At the top of the open Forum on the left you should see " New Thread" click that and create your own title and so on.

    Let me know if you need any further help ... and have a geat day!

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