No Foil on this set of ribs

Discussion in 'Pork' started by old poi dog, Jun 15, 2009.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member


    I did the No Foil thing on a set of spare ribs today. I smoked them at 230-240 degrees. They were kind of leaner than other spares I've done in the past. Today I just watched for pullback. The pullback happened right around the 2 hour mark. At that point I sprayed them with a wash of cranberry juice and water, just to keep em moist. A half hour later, the ribs looked like they were getting done so sprayed them one more time. At the three hour mark, the ribs were just about done, so I backed up the heat to about 200, put a coat of sauce on the ribs and let the sauce set up for 15 minutes. The total time today was 3 hours 15 minutes.

    When bitten into, the ribs had a nice resistance to them. I like it. Different from the fall off bone texture...... in just as good way. Next time I'll do baby backs with the No Foil method. is a picture of the ribs. Next time I'll try not to smear sauce on the cut rib edges so that you'll get a better look at the smoke ring.
  2. Those look great. I've got to try some spare ribs sometime. Babybacks and butts are the main things we've been smoking lately.
  3. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job Poi. Looks great...
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    that's looking great! excellent smoke ring and i do prefer the no-foil...the texture is great, and as you said different than fall-off-the-bone.

    points for stepping out of your comfort zone!
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I enlarged my web browser page to 200, then 400%, and I see plenty of pink on the outside, OPD. Nice smoke ring goin' on there! Looks pretty darn good to me.

    It's funny you should mention that you went for no foil, 'cause that's how I always did 'em in the past, only a wet smoke @ 210-220* without spray/mop/saucing. I just started doing the foil method about 8 or 9 months ago, going for the opposite direction. The change-up in texture is nice though, isn't it?

    Good smoke! Thanks for sharing!

  6. old poi dog

    old poi dog Master of the Pit OTBS Member

    TasunkaWitko..Thank you..I still need to replicate this on a consistant basis. I'll try again on a set of babybacks next. I still need to pick up the tell tale signs that the ribs are moving towards doneness. Right now I only look at pull back. I'm trying to see if pressing on/feeling the meat at certain stages of the smoke can give me a hint as to the progress of the ribs.

    Forluvosmoke....Yes, I agree the change up in texture is nice. Just like on this forum, I have a few friends who like their ribs with some chew on it, and other friends who like it falling off the bone. Are there any things I should look for when doing the no foil method that will tell me the ribs are moving towards doneness?
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yeah, OPD...awhile after I see about 1/4" of pull back, I just lift up one end while keeping the opposite end on the grate for the bend test (with a full length slab). If they sag an inch or so in the middle but stay relatively rigid, they are pretty close. Or, if you pick up the whole slab from the middle with tongs, the ends should droop just a little bit. Less sag/drooping means more shrinkage of the meat and tightening of the muscle fibers.

    They should have a nice chew at this point, and still be moist if temp control has gone fairly well. Spikes/drops in temp can effect cook time and moisture content/ can all combine towards the end of the smoke, and can make ya or break ya. The more shrinkage they are showing, the more done they are...trick is not going too far, so they don't get dry and tough.

    With my wet smoke, I think the chamber humidity may have some effect on the results I have achieved for the past several years with no-foiled ribs. At the very least, I think the wet smoke is more forgiving to the meat if you do go alittle too long...less moisture loss due to overcooking.

    Hmmm...kind of interesting to think back on now that I haven't done it for awhile. Thanks for picking my brain...helps keep me sharp!

    Good luck on the BB no-foil smoke...sounds like you're on a search for the ultimate smoke! This just may be the one, my friend...go for it!

  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha Eric,
    Thank you for the encouragement and the pointers. I'll be seasoning my new Smoke Vault as soon as I get some casters on the legs, so next time I smoke a rack or ribs, I won't have to cut them up. Then I could really do the bend test . I have the small GOSM, so trying to guage any bend in a 8" length of rib has been difficult. At least the 1/4 inch pullback is a good sign. And yes...I've been trying to watch so that the ribs don't get dry and overcooked.

    The ribs I did today were good. Chewy and no overcooked or dry sectons. With your pointers,hopefully I will be able to replicate them again.

    Mahalo (Thanks)

    Old poi dog
    aka Val
  9. wmarkw

    wmarkw Smoking Fanatic

    nice!! love the no foil ribs!
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice job, they look really good.
  11. blacklab

    blacklab Master of the Pit SMF Premier Member

    Great Job!!! I'm a none foiler myself.
  12. Im new but I like no foil myself just easier and so far they have not been "too dry" I like them slightly more firm than fall off the bone. I will sprtiz every hour to hour and a half with a apple juice,bourbon,water mix. I use a brown sugar chipolte dry rub and cook for about 5 hours(give or take) at 225-240
  13. thebarbequeen

    thebarbequeen Smoking Fanatic

    I had never foiled until I learned about it after joining the forum.  Now, sometimes I foil, sometimes I don't; depends on my rub, what the ribs are doing, how I'm going to sauce it, and what whoever I'm feeding is likely to prefer.  I sure like having the option! 
  14. fife

    fife Master of the Pit

    [​IMG]I like the spare ribs better than any other. That is my choice.

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