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Anyone NOT wrap their ribs? - Page 3

post #41 of 45

Im with bear on this. I foil & have never had mushy ribs? Has a slight tugg too!

post #42 of 45

Well I am going to be doing my first pork baby backs tommorow in my MES 40" w/Jeff's rub, seems like there is an almost even split on foil vs non-foil.


I am going to slather the mustard on and dust some rub on them tonight before I go to sleep, and throw them in the fridge, then have them smoking by afternoon so they can be ready for dinner that night.

Debating myself if I want to do the 2-2-1 method (as they are small ribs) or just lay em on the rack and let them go and maybe spritz them with apple juice every hour or so?


Think I may make some baked beans with them too, and have all the tasty drippings fall into my bean batch, now to think what else I can load into my MES to make to go with that.

post #43 of 45

I don't know if this might help and it takes some extra time, But sometimes when I do spares and do 3- (2 in foil) and they seem over done and want to fall apart. I will wrap the foiled ribs in a bath towel and just let them sit on the counter top til they cool down to room temp. It takes awhile. But they seem to firm back up . also, If I'm in a hurry, I'll put the foiled ribs in the fridge for an hour or so. When they are cooled I will then give them a quick high heat sauce glaze on the gas grill or under the oven broiler. 


Bottom line, I never met a rib I didn't like. drool.gif

post #44 of 45

it all depends on who's doing what, I guess. following 3-2-1 or 2-2-1, it's harder to get mushy meat, but I've also had ribs that were foiled and cooked for much longer (like 5+hours) which yielded the mushy texture. However, these ribs were prepared on a gas grill, so they don't count!

post #45 of 45

Add a breakfast fattie to the smoker...a man has to eat the next day...icon14.gif

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