First Time Smoking Ribs Without Foil

disco · Mar 20, 2014

kgb1 said:
Disco: well played, and very nicely done. The ribs look great. I have always been a dry rub, no foil, no sauce kind of guy. But I have been thinking about trying the foil method soon just for the experimental experience. I agree that there are way too many methods out there, but it's great to keep trying something new.

Thanks. I will definitely keep trying new things. It's the only way you get better.

REDWOOD CARLOS said:
First Time? Well good for you. I have tried both, and go nekkid now. Less mess and if done correctly better texture without much loss of moisture.

Next time you try this do the thicker end of the spare rib, and you can get them very juicy over around 6 hours.

Keep up the good Q and thread posting, I enjoy seeing both.

Thanks,

Carlos

Thanks, Carlos. Getting the thicker end of the ribs here is a real problem. I live in the mountains and the local supermarket's selection isn't what you can get in the big smoke. You eat what you can get!

Disco

kc5tpy · Mar 20, 2014

Hello. GREAT job Disco. I also prefer the no foil. I prefer the texture of the meat as opposed to foiled. Keep Smokin!

Danny

disco · Mar 20, 2014

KC5TPY said:
Hello. GREAT job Disco. I also prefer the no foil. I prefer the texture of the meat as opposed to foiled. Keep Smokin!

Danny

Thanks. I it just another thing I have learned at SMF!

Disco

mneeley490 · Mar 20, 2014

I tried that last summer. The wife said to go back to the foil.

Glad it worked out for you, though.

disco · Mar 20, 2014

mneeley490 said:
I tried that last summer. The wife said to go back to the foil.

Glad it worked out for you, though.

There is no doubt that any desire of the wife trumps any preference I have. Plus, you have to admit that there is nothing wrong with foiled ribs, they are just different. I ate them with great joy for the last year!

oldschoolbbq · Mar 20, 2014

http://www.smokingmeatforums.com/g/...y-glazed-or-dipping-sauce/sort/display_order/

I never wrap...

daveomak · Mar 20, 2014

Hey Disco..... Glad you like them no-foil.... me too.... I'm still havin' to make Brides foiled, fall off the bone... but she's from Kansas..... go figure......

Dave

disco · Mar 20, 2014

oldschoolbbq said:
http://www.smokingmeatforums.com/g/...y-glazed-or-dipping-sauce/sort/display_order/

I never wrap...

You never wrap? That must get you in trouble at Christmas time. Har! Thanks for the link to the picture.

DaveOmak said:
Hey Disco..... Glad you like them no-foil.... me too.... I'm still havin' to make Brides foiled, fall off the bone... but she's from Kansas..... go figure......

Dave

Thanks, Dave. We all show that discretion is the better part of valour when it comes to our wives. Regardless, I wouldn't argue with anyone that foiled ribs are great. I just like the chew of the unfoiled ribs.

Disco

Bearcarver · Mar 21, 2014

I never liked "Wrap" either!!

Give me Elvis, Bobby Vinton, Righteous Bros, etc, etc, and you can keep the Wrap and all the other ridiculous yelling & hollering we hear today.

Bear

dockman · Mar 21, 2014

Hell yes Bear I am with you!

smoking pipes · Jul 4, 2014

I am going to try the no-foil ribs today. Making no sauce, dry rubbed baby backs. Do you guys recommend a water pan since I'm not going to foil them? Will the water prevent the good bark texture I am hoping for with the no sauce ribs?

foamheart · Jul 4, 2014

Smoking Pipes said:
I am going to try the no-foil ribs today. Making no sauce, dry rubbed baby backs. Do you guys recommend a water pan since I'm not going to foil them? Will the water prevent the good bark texture I am hoping for with the no sauce ribs?

What smoker are you using, that makes a big difference in suggestions?

foamheart · Jul 4, 2014

Bearcarver said:
I never liked "Wrap" either!!

Give me Elvis, Bobby Vinton, Righteous Bros, etc, etc, and you can keep the Wrap and all the other ridiculous yelling & hollering we hear today.

Bear

Jan & Dean, the Everly Bros, Beach Boys, all those other crazy hippie bands too! <Chuckles>

smoking pipes · Jul 4, 2014

Foamheart said:
What smoker are you using, that makes a big difference in suggestions?

Its a Masterbuilt extra wide propane.

foamheart · Jul 4, 2014

With a fire breather, especially gas, a pan of water would be ok. I am sure you'll be checking 'em so that added moisture will escape. Its a really dry heat.

goliath · Jul 4, 2014

NICE JOB DISCO !!!!!
Safeway has ribs on for $2.49 a pound up here for a couple days so i will try this out. i have always foiled and actually dont mind the softer meat.

i even still have all my own teeth.... gonna do up some of Dutches beans with it also. and probably some cornbread. this just seems to be the magic combo around here.

THE WARDEN has even learned to eat ribs with her hands ... HA HA HA

Goliath

disco · Jul 6, 2014

GOLIATH said:
NICE JOB DISCO !!!!!
Safeway has ribs on for $2.49 a pound up here for a couple days so i will try this out. i have always foiled and actually dont mind the softer meat.

i even still have all my own teeth.... gonna do up some of Dutches beans with it also. and probably some cornbread. this just seems to be the magic combo around here.

THE WARDEN has even learned to eat ribs with her hands ... HA HA HA

Goliath

I look forward to the post!

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