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foiling

post #1 of 17
Thread Starter 
Does everyone here foil ribs or is it really necessary?
post #2 of 17

Foiling is really a personal taste thing.  Personally I always foil my ribs, and butts and briskets for different reasons.  I believe by foiling my ribs that makes them more tender and moist.  You will get different opinions of those here and it is all personal preference.  I suggest you give both ways a try.  If you are cooking two racks foil one and not the other and then you be the judge.  After all, you only have to please you and your family.

 

Good luck.

Richard

post #3 of 17
Thread Starter 
Quote:
Originally Posted by Bear55 View Post

Foiling is really a personal taste thing.  Personally I always foil my ribs, and butts and briskets for different reasons.  I believe by foiling my ribs that makes them more tender and moist.  You will get different opinions of those here and it is all personal preference.  I suggest you give both ways a try.  If you are cooking two racks foil one and not the other and then you be the judge.  After all, you only have to please you and your family.

Good luck.
Richard

I foil my brisket. I don't foil my butts anymore I leave them unfoiled in the smoker for about ten hours collecting all the juices then it goes into a crockpot for another 4 hours while I separate the fat from the juices and then shred the meat add the juices back and it's the best I've ever had.. but I've haven't done ribs yet so I wasn't sure if foiling was necessary.
post #4 of 17

You don't have to foil unless you want to. I do it both ways and it is always good.

Happy smoken.

David

post #5 of 17
Im a believer in foiling. Helps keep nice n moist in my opinion
post #6 of 17
I like foiling ribs. Not a bad way to introduce some other flavors that you can put in the foil. I have done it both ways with good results but I think I get a better product when I foil.
post #7 of 17
Foiling 3-2-1 is is a great way to do ribs when new to smoking some will stay with it because it works and the results are usually good. I will foil sometimes when the family wants ribs usually 3-1-1 for trimmed spares.
I prefer ribs cooked no foil and even on an open fire. The texture of ribs changes when foiled to a braised type meat. Non foiling gives a more steak like texture... that's what I like.
I foil for pulled pork to get through the stall. I have not noticed any change in the texture of the meat when foiling versus non foiling. As mentioned before its an individual thing.
Some like steaks rare others well done.
post #8 of 17

Both ways  Personal preference   Next time you do ribs do a rack each way and see what you think

 

gary

post #9 of 17
Thread Starter 
I'm going to do some ribs this weekend.. if I can remember I'll take pics.. I have a hard time remembering to do that..
post #10 of 17

Put you a pop up reminder on you computer    !!!!

 

 

Gary

post #11 of 17
Thread Starter 
Not sure if I should use the same rub I use for pork butt on the ribs...
post #12 of 17

There's no reason you cant!

post #13 of 17
Quote:
Originally Posted by Ajsmokes View Post

Not sure if I should use the same rub I use for pork butt on the ribs...

I do. Jeff's rub. love it.

post #14 of 17
Thread Starter 
I make my own rub.. it's got a nice sweet to heat flavor profile.. freakin delish
post #15 of 17

I make several of my own but I have to say Jeff's is my choice for Butt and Ribs. Tried lots of store brands too. Would like to try that Tatonka dust one of these days. I hear it's exceptional as well.

post #16 of 17
Thread Starter 
Quote:
Originally Posted by timberjet View Post

I make several of my own but I have to say Jeff's is my choice for Butt and Ribs. Tried lots of store brands too. Would like to try that Tatonka dust one of these days. I hear it's exceptional as well.
How much does it cost to get Jeffs rub? I would like to try it. Everyone talks about how good it is. I've making my own spice blends for about 15 years. Started doing that in my first cooking job
post #17 of 17
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