What a great setup you have! Of course this is different from using an electric smoker, which is what I own. But I'm definitely going to try smoking ribs both foiled and not foiled because I love conducting those kind of set-by-side tests.
My two cents for what its worth. I prefer my ribs smoked without any foil. Always have always will. With that said I think that beef ribs benefit from the braising phase so I will foil those. I usually have time to kill when smoking so I don't use foil to get me past the stall. Once again just my preference. I think it really comes down to how you like your smoke and using a method that works for you.
If I had my way all my meals would be cooked like this:
When I and my family picture the idea pork rib--this is what it looks like. Simply amazing-looking and I bet the taste matches.
Since were showing some Q-view ....Well here's a 2-1-1 method running the smoker around 250
This is what I love about smoking. You cook foiled at 225° and then unfoiled at 275. Another guy likes to cook in the 240s; me, I go for around 235--foiled and unfoiled--and keep it there. Everyone has their own preferences and their own style. I plan to start experimenting a bit around 250 and without foiling at all. If it doesn't work out I'll try the lower temp and foiling again. But to me the fun is in getting smoking tips from others, and in the experimenting to find out what works and what doesn't for me.
3 hours at 225. 2 hours in foil at 225. Final hour out of foil at 275. Tender but with a good bite and pull off the bone.
Typically I'll glaze the rack during the final hour. These I left dry because I was trying out a new sauce.
I agree. I do an adjusted 3-2-1, but same principle.
I, like SQWIB, foil my butts and briskets at 165 to completion. A thick bark is not desired by me or the family. I also foil my ribs, beef and pork using the 3-2-1 or 2-2-1 method. My family enjoys them fixed this way and after all we cook to please our families.
LOL...It all depends on how it is used in context
The last ribs I did on the smoker were baby backs. I gave them about five hours with no foil and got a nice bark on them. They were still tender, moist and delicious.
Is it just me or does "moist" sound slightly dirty?
I think you've nailed it SQWIB!
LOL...It all depends on how it is used in context
My ribs are moist
my chicken is moist
my steak is moist
..... here's where it gets a bit hairy
My loins are moist
My butt is moist.
My thighs are moist
Somehow you just turned me into a vegetarian...
LOL...It all depends on how it is used in context
My ribs are moist
my chicken is moist
my steak is moist
..... here's where it gets a bit hairy
My loins are moist
My butt is moist.
My thighs are moist