Foiling question(s)?

[daddyzaring]

When foiling ribs Does it need to be wrapped, or can it be put in a foil pan covered with foil?

 

[burksmoke]

I've done it both ways.  I like the pan method best, helps with cleanup and preserves the juices better. (Foil aint cheap!) 

Burk

 

[danelmore]

deleted

 

[daddyzaring]

Foil isn't really the problem, I get those big rolls of heavy duty Foil From Sam's.  It's not that expensive, especially as lon as it last, and I use it alot. lol

I have a big foil pan I was planing on transfering it into when they were done, so I was just wondering if when it come time to foil them, why I could just throw them in the pan and finish them in it.  I have 4 big slabs of spare ribs to smoke, so I want to do it as easily as ppossible with everything else I am smoking today too.

 

[mballi3011]

I have always wrapped my ribs and then just tossed the foil afterwards. Now I have done ribs I guess naked with no foil and they are good that way too. But I like my ribs in foil for maybe a one hour or one and a half hours at the most. I don't like to pick up the ribs and the bones all fall out. I perfer a little pull to them too. But that my pennies.

 

[tom37]

When we cook for fundraisers we run the ribs nekkid, spray the heck out of them, sugar them and rest before they get bagged and loaded in the fridge.

At comps we run about 2 hours nekkid and another 2 wrapped in plastic wrap then wrapped again in foil x2 . Right at the end maybe 20 minutes or so back on the hot side.

At home it just depends what I feel like, yesterday I just used foil alone for 2 of 5 hours and they were pretty decent.

I will have to try the pan method.

 

[duck killer 1]

i use the 3-2-1 method with 2 being the foil wrap, but i will have to try the foil pan method for sure.

 

[richoso1]

I've done it both ways.  I like the pan method best, helps with cleanup and preserves the juices better. (Foil aint cheap!) 

Burk

Been there and done that. It works for me when I don't have the time to do it any other way.

 

[old poi dog]

When I need to foil ribs I do them in the pan.  Like someone said, easy cleanup.  When I use the pan I try to keep the ribs off the bottom of the pan.  On occasion, I've used inverted mini muffin pans to rest the ribs on in the larger pan.

 

[bob1961]

whats the difference of them sitting on the foil and on the pan ?....there not over any heat...........bob

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[old poi dog]

whats the difference of them sitting on the foil and on the pan ?....there not over any heat...........bob

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I believe  that when they are sitting at the bottom of the pan, the liquid that is released along with whatever you add via spritzing prior to foiling, will boil  whatever part of the rib is in contact with the liquid ( minor gasp!).  I like to the keep the ribs off the liquid.
 

 

[pit 4 brains]

I'll foin one or two racks, but when i'm cooking more, I like to use a pan. This way when i bring them into the kitchen to serve, I can take out one rack at a time for cutting and serving while the others stay warm. Having one thing to toss out is another big plus.

 

[bob1961]

I believe  that when they are sitting at the bottom of the pan, the liquid that is released along with whatever you add via spritzing prior to foiling, will boil  whatever part of the rib is in contact with the liquid ( minor gasp!).  I like to the keep the ribs off the liquid.
 

ok i understand that, but don't they sit in the juice in the foil too?................bob

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[old poi dog]

"ok i understand that, but don't they sit in the juice in the foil too?"

When there is a need to surround the ribs in foil, I place them in a large disposable aluminum  pan  and keep the bottom of the ribs from touching the bottom of the pan.  The pan is usually large enought that the top of the ribs does not stick up past the top of the disoposable pan.  Then I cover the pan with the ribs in it with disposable foil.  The ribs then steam in the pan.  Any liquid falls to the bottom of the pan and the ribs being elevated are not left sitting in liquid.

However, I like the no foil method, and only use the pan when there are people in the group who want the fall/slide off the bone texture of their ribs.

 

[caveman]

ok i understand that, but don't they sit in the juice in the foil too?................bob

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Bob, I am not trying to confuse you as other members have given you some sound advice as to how they handle their ribs.  All these methods work as well as you want them to.  What I would suggest to you is to try each method, at least one time to see which one works best for you.  And try each method once on all flavors of ribs, Spares, Baby Backs, Beef & Short Ribs, if you eat the others.  Now, having said that, I will tell you this; I have tried foiling & was frustrated with the bone poking through the foil.  Then I tried the pan method, covering the pan with foil & this method worked better for me.  However, my last couple of smokes with Spare ribs, I did not foil at all & for me & my family, that was the best method I had tried up to that point.  Now, mind you, if someone else comes up with another method, I will try that & see if I like that method also, because all we are trying to do is make the best smoked flavored meat we possibly can, right?  I know my skills are much better from having found this forum.  So for now, I am a no foil type of guy because Cavewoman likes her ribs right before the fall of the bone stage or as the more experienced smokers say, with a little tug.   Good luck.