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No foil ribs.... - Page 4

post #61 of 76

I never even thought about checking the temp on my ribs ?

 

Gary

post #62 of 76

Just started my smoke:

http://www.smokingmeatforums.com/t/194105/no-wrap-st-louis-ribs-two-rubs-qview

post #63 of 76
Quote:
Originally Posted by inkjunkie View Post

Understand how to do it....but have no clue as to the "science" behind it...

Basically just a variation on the probe test but also gives and indication of the bite. Melted collagen is involved again. If it bends and breaks, mushy ribs. If it doesn't bend far enough, lots of tug and possibly dry bite. That 45-60 degree bend usually gives a great bite.
post #64 of 76

I experimented and decided the foil wasn't needed if I had a good water supply by the coals. Far less messy and less work when not wrapping. Just raise the heat after 2 hours of good smoking. I like the 250 degree mark as others commented. In fact, some pros cook at 250. Just make sure you learn how to apply the moisture, both spray and water in the grill. Your ribs will be tug off but you'll have the moisture needed to digest the tough stuff.

 

In fact, my last (last!) practice of wrapped ribs ended up fall off. Yeah, my fault but it seems to add a step that increases error.

 

Doing a test of Sous Vide Brisket finishing tonight: 3 hour pre-cold smoke, Sous Vide 40 hours (small brisket), 2 hour finish smoke that I hope will make at least some noticeable crust. I love learning! It's always good tasting failures too.

 

Cheers!

post #65 of 76

I think I would like to try no foil ribs tomorrow for Canada Day.       Any thoughts on a rub that contains or does not contain sugar?    I was wondering if the time outside the foil might cause more burn in a rub with sugar in it.    But perhaps some of you have tried it and like that caramelizing effect??

 

So...sugar or no sugar in the rub??     :canada-flag-68:

post #66 of 76
Jeff's rib rub is great. I have used it with much success. My personal rub contains sugar, but its turbinado sugar and doesn't burn as easy as table sugar. Good luck, Joe
post #67 of 76
Quote:
Originally Posted by Cael View Post
 

I think I would like to try no foil ribs tomorrow for Canada Day.       Any thoughts on a rub that contains or does not contain sugar?    I was wondering if the time outside the foil might cause more burn in a rub with sugar in it.    But perhaps some of you have tried it and like that caramelizing effect??

 

So...sugar or no sugar in the rub??     :canada-flag-68:

Im a big fan of sugar but i use Turbinado sugar.(sugar in the raw) I found it doesn't blacken much at all and i also like alternative sweeteners such as maple powder and agave nectar. 

 

Happy Smoking,

phatbac

post #68 of 76

Don't worry about the sugar.That's a problem only with high heat temps. I used to foil basically because everyone said so. Did it off foil once, and they were the best I've ever had. Never foiled since.

post #69 of 76
And its rubs with sugar for the win!

Thanks everyone, and I will let you know how it goes. biggrin.gif
post #70 of 76
Quick question about the bend test. I had to cut my rib racks in half. So will the bend test still reliably predict doneness without the extra weight to pull them down?

Or should I use a toothpick test? If so, slide in like butter? Or just go in easy?

Thanks. Got about 2-3 hours before they need testing.help.gif
post #71 of 76

Ive tried 3 racks now unfoiled and none of them have been FOTB.  My next one will definitely be foiled. 

post #72 of 76
Toothpick in like butter or check two adjacent bones and see if they're easy to wiggle.
post #73 of 76
So ribs turned out excellent. Olive oil and a rub, then in the smoker at about 240 for near to seven hours. Might have been able to take off at six, but had a hard time coming back to temp after putting the ribs in. Fluctuations for almost 2 hours. Added some Italian sausages for the last 4 hours as well. Mostly apple wood with just a touch of hickory. Coated them in the last 45 min with Sweet Baby Rays.

Then popped them in a 170 degree oven for 20 minutes of so while we finished up a few things. They were excllent. Right in between tender firm and fall off the bone. Sauce carmelized nicely, just perfect for most of us, while the hubby added a little more at the table.

I would pretty much always make them this way! Simple and just the right texture.

post #74 of 76

Looks yummy! Nice smoke!

post #75 of 76

I did my first racks of no foil this past weekend since learning the science of the meat.  The whole family liked them better.  I did not sauce them but I will in the future.  We like a good bit of smoke as well as a light rub.

 

Thanks to this site, I learned what really makes tough meat tender - the melting/breaking down of the connective tissue.  The previous times I have tried no foil ribs, I would get nervous that I was drying them out and pull them way too early.  I used the toothpick (probe) method this time to measure for tenderness.

 

I have actually found that simplifying most things have given me the best results:

 

Ribs and butts - rub them, smoke them until they are done.

 

Brisket - rub it, smoke it to IT of 160-165 and then foil it with some beef base.  Cook it until toothpick tender.  Then let it rest for an hour or so.  I do inject beef base from time to time.  I foil this to save time.

 

Chicken - brine it, smoke it until the white meat is 160 or the dark meat is 175

 

Sausage - use fat as the binder instead of NFMP and water, bring it up to temp slowly as to not render the fat, then an ice bath.

 

This site, well, the people on it, have taught me tons.......


Edited by JaxRmrJmr - 11/14/16 at 7:11pm
post #76 of 76
Quote:
Originally Posted by JaxRmrJmr View Post

I did my first racks of no foil this past weekend since learning the science of the meat.  The whole family liked them better.  I did not sauce them but I will in the future.  We like a good bit of smoke as well as a light rub.

Thanks to this site, I learned what really makes tough meat tender - the melting/breaking down of the connective tissue.  The previous times I have tried no foil ribs, I would get nervous that I was drying them out and pull them way too early.  I used the toothpick (probe) method this time to measure for tenderness.

I have actually found that simplifying most things have given me the best results:

Ribs and butts - rub them, smoke them until they are done.

Brisket - rub it, smoke it to IT of 160-165 and then foil it with some beef base.  Then let it rest for an hour or so.  I do inject beef base from time to time.  I foil this to save time.

Chicken - brine it, smoke it until the white meat is 160 or the dark meat is 175

Sausage - use fat as the binder instead of NFMP and water, bring it up to temp slowly as to not render the fat, then an ice bath.

This site, well, the people on it, have taught me tons.......

This is what make this forum the best on the net.

When I add sauce, I add it bout 30 mins before the ribs are done. One application and I kinda cooks on so it isn't so wet.
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