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(Free Recipe Secret) & To Foil or Not To Foil. ... That is the Question (Pork Ribs)

post #1 of 14
Thread Starter 
Hey folks! Glad to be back after a long spell of not posting.

I personally have been doing my Baby Backs in a 2-1-1 routine, and the results have been fantastic, Recently, I did a 2-1 DONE and it was equally great.

I have been reading about people not foiling for good results.

Here is the deal, tomorrow, I am doing 2 Pork Spare ribs St Louis style.
It has been quite some time since I have done these.

Now, BEFORE I proceed: For all the GREAT feedback I have gotten over the years from you, my fellow smokers, I am going to share a SECRET with you (well at least it was a secret to me before I stumbled upon it) that results in a really flavorfull rib.

The night of the prep, after you remove the membrane from the back of the rib, rub the rib with a 50/50 blend of EV Olive oil and Vegetable oil BEFORE you coat the ribs with the rub, (I never appreciated the mustard, but, if you like mustard, just put it on after the oil).

Why? Cus most of the herbs we use (including Jeff's rub) are OIL Soluble, and easily allow the herbs to penetrate the meat and infuse flavor! Try it, you will be amazed!

Let me know how this works for you.

OK, back to my question. I smoke with my Char Grill Smoker w/ Firebox at around 225 to 250. I only use the Royal Oak Hard Wood Charcoal, and Hickory Chunks. I tradionally "smoke" my BB's for 2 hours.

I imaging a good smoking time for the Pork Ribs will be alittle longer.. mayber 3 hours? Please let me know what you think.

We may have some bad weather tomorrow, so I was thinking of simply smoking the ribs in the smoker for 3 hours, and the finishing them off in the oven at 225 for another 3 (at least that is the plan)

So I was wondering about the foil. Based on your personal opinions, should I:

A: Smoke 3 hours @225, then, Foil for 2 hours in 225 oven then remove foil, place back in 225 oven for 1 hour.
B: Smoke 3 hours @225, then place in 225 oven for 3 hours? (no foil)
C: Smoke 2 hours @225, then foil for 2 hours in 225 oven, then unfoil for another 2 hours in 225 oven?
D: Something other than the above that works for you everytime!

Thanks to all and Again, I always appreciate anything you guys offer!
Qman
post #2 of 14
I usually do 3-2-1 to the T on the smoker the whole time and have great results.
post #3 of 14
Never done it using an oven to finish but I'd be inclined to go with:

A: Smoke 3 hours @225, then, Foil for 2 hours in 225 oven then remove foil, place back in 225 oven for 1 hour ........... and see what happens.
post #4 of 14
I have been experimenting with foiling & the last batch of spares, I smoked at 3 hours, pan foiled for two & the last one on the smoker. My ribs were just about ready to fall apart. I think I will try no foiling next time. I don't want fall off the bone ribs. I want a little tug.
post #5 of 14
i will continue to do them without foil mostly because its more work and not necessary if you do them right. A bbq pit doesn't foil their ribs!! foil is for the oven.
post #6 of 14
i think both are good.......i agree foil is for the oven
post #7 of 14
I actualy saw them foil ribs in that pitmasters show. they used a foil pan and covered it but it definatly wasnt a oven. biggrin.gif

Steve
post #8 of 14
Every time?? Allowing for the fact that all ribs aren't created equal..Then Yes!

0 - 0 - 0 ~~ No foil, No time, No way....Period!
post #9 of 14
I have done the 3-2-1 for spares and 2-2-1 for BB with good results. Next time i will try no foil. Whats the time frame on no foil in the smoker? 4-5 hrs and judge by pullback/droop when you pick the rack up?
post #10 of 14
If you're asking me..Better figure on 5 1/2 - 6 1/2 (+ or -) for spares ~~~ Pull back can be an indicator, as well as some splitting when picked up. However I've seen/cooked ribs with very little pull back that were perfect..Others with a lot of pull back that just wasn't that sporty. A tooth pick inserted parallel to the bone that feels like it's going in and out of butter is another good indicator...If in doubt, just reach in and tear off a bone...it should tear easily and cleanly...Taste it...if it's up to your standards then they're done ..If not cook them 30 minutes or so longer....Be prepared to baste/mop at regular intervals after about the first two hours...If your first attempt is less than stellar, don't give up...The method is solid, and has a proven track record.

Have Fun!
post #11 of 14
I did 4 racks of spares yesterday-no foil. The two smaller racks were ready in 5 hours and the two larger racks were ready in 6 hours.
post #12 of 14
d) please keep them out of the oven & leave them on the smoker. PDT_Armataz_01_05.gif

I dont like meat being foiled on the smoker, but whatever works is all good..
post #13 of 14
Now I have always foiled my ribs but the more and more I hear about it here I might just have to do the unfoiling thing. Heck it cann't hurt to try something new from time to time.
post #14 of 14
I did BB (cut into /12) on my WSM for 6 hours @ 225 no foil.

They ended up not too bad, but I had them in a rib rack that was a little too tight of a fit.

I've also done the foil, and foil with butter / sugar routine and those end up pretty good.

I recently went home to a family members house and had broiled-oven ribs with Salt n pepper..

Man.... broiling with just water (almost like boiling) was.. well.. crappy. I'm so glad I can BBQ ribs now. :D
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › (Free Recipe Secret) & To Foil or Not To Foil. ... That is the Question (Pork Ribs)