Back Ribs Foil Ingredients

[kevin pitzer]

Question to all you Baby Back lovers.

I have seen a lot of ideas when foiling back ribs and would like to ask your preferred method and why?

Some use apple juice only, some butter, brown sugar and honey or just butter.  What do you foil with?  

 

[bbqbrett]

I normally just use some apple juice. Sometimes though I will also add butter and some honey to go with it. Tried a mix of apple and pineapple juice one time and it was a different taste but not bad. Got to experiment now and then.

 

[whistech]

I don't cook ribs too often, but when I do I use Chef JJ's finishing sauce.     Here is a link to a thread with his finishing juice (sauce).

http://www.smokingmeatforums.com/t/146431/jjs-finishing-sauce

 

[SmokinAl]

I use butter, brown sugar, a little rub & water or apple juice.

Meat side down.

Al

 

[worktogthr]

Lately, I lay them meat side down on some brown sugar, honey, and sriracha, and put a little apple juice in the foil. I sometimes save those drippings from the foil and and brush them over the ribs in lieu of or in addition to. BBQ sauce. My family tends to like the sweet and sticky ribs so they love it when I make them like this.

 

[slipaway]

Whenever I do foil ribs I use brown sugar, then pour some honey over it and then put the ribs meat side down on the goo and seal her up.

Be careful when you unseal the ribs. The sugar et al has liquified and can cause a nasty burn. Just a word of caution............

 

[remsr]

I do the same as Al. Apple juice, brown sugar, butter and rub.

 

[txninnc]

IMG_1642.JPG

• txninnc
• Jan 15, 2017

Yesterday I used parkay honey brown sugar apple juice and rub to wrap. I finished with a chipotle Dr Pepper sauce. First time I've ever had ribs turn out exactly like I wanted. Hopefully I can repeat the results.

 

[remsr]

They sure look good. [emoji]128064[/emoji]

Randy,

 

[txninnc]

Thanks. I've fought with ribs for a long time. Hopefully I've turned a corner.

 

[millerbuilds]

I use brown sugar, butter, and apple juice.  I have used with good results Root Beer and Dr. Pepper.  When I wrap I will also take one rack and dust it with my hot rub (Cumin, Black Pepper, Cayenne Pepper and Chili Powder).  for a spicy rack.

Smoke ON!

- Jason

 

[txninnc]

My family is usually not big into hot stuff but that's a good idea. Cumin is also one of my favorite spices.

 

[txninnc]

Of course I didn't mean to make that sound like cumin is hot...lol

 

[birdman080]

I am a little different in that I don't like sweet.  I prefer the opposite, although not exactly salty....probably just "spiced".  What do you use if you don't want to use sugar, honey, or anything similar and end up with a "sweet" taste?  This is also due to diabetes, so the concentrating of the sugars definitely won't do it for me.

 

[151squid]

I tried the 3-2-1 Ribs on page 85 of Jeff Philips Smoking Meats book. After smoking for 3hours, I wrapped them in tin foils and covered them with apple juice and left for an hour. I finished them off in the oven with Jeffs BBQ sauce to carmalize the sauce. Delicious! I should have left them steam inside the foil for a bit longer as I think they would have been a little more tender. Great book! I ordered from Amazon and had it in two days. Great recipes I'm excited to try out.

 

[elsid88]

I use what others have already stated, but I sometimes use Pepper Jelly in place of the brown sugar.

 

[chef jimmyj]

I don't cook ribs too often, but when I do I use Chef JJ's finishing sauce.     Here is a link to a thread with his finishing juice (sauce).

http://www.smokingmeatforums.com/t/146431/jjs-finishing-sauce

See if you can guess how I foil ribs...:biggrin:...JJ