Help with ribs!

[Classicdad]

Last 2 times I’ve done ribs on my Pit Boss pellet smoker, I’ve had some parts of the ribs “burn” and stick in places to the foil during the wrap period. Not enough Apple juice? I kept the temp between 225-250.

 

[crazzycajun]

Sounds like a moisture issue if it’s only in a few places. If it’s happening more often it’s a temp or sugar issue imo

 

[SmokinVOLfan]

What do you put in your foil when you wrap?

 

[Classicdad]

What do you put in your foil when you wrap?

Ribs are meat down, small amount of brown sugar and sliced butter pats on the back. Then pour in some Apple juice under them and wrap.

 

[dirider]

Oil spray the foil.

 

[sandyut]

I wouldnt do meat down...ever with ribs. that and the sugar is the issue.

You can try not wrapping at all - thats how I do them.

 

[gmc2003]

I wouldnt do meat down...ever with ribs. that and the sugar is the issue.

You can try not wrapping at all - thats how I do them.

I always go meat down when I foil. Whether it's foiled in just aluminum foil or in a disposable aluminum pan(preferred method). Apple juice, brown sugar, honey, and butter are all in the foil mix. I don't recall ever having a sticking problem.

Chris

 

[SmokinVOLfan]

I go meat side down as well. Usually butter, brown sugar, rub, and BBQ sauce. Never had a sticking issue either. I would try what was mentioned above and maybe spray the foil.

 

[sandyut]

huh...who knew... listen to SmokinVOLfan and gmc2003 ...

When I wrapped - I always put them meat up and worked great. but i stopped wrapping so theres that.

 

[gmc2003]

huh...who knew...dont listen to SmokinVOLfan and gmc2003 ...

When I wrapped - I always put them meat up and worked great. but i stopped wrapping so theres that.

There are many paths that reach the same destination. The one you feel the most comfortable with is the best.
Chris

 

[RiversideSm0ker]

There are many paths that reach the same destination. The one you feel the most comfortable with is the best.
Chris

Couldn't say it any better than that Chris. For me it just so happens that meat side down in foil is my comfort spot. I use pats of blue bonnet on the meat side and on that bone side along with brown sugar and a bit of apple juice. Doing ribs on Sunday for the game and was thinking that I might try some other kind of juice for a change. Pineapple of one of the Cranberry mixed with other juice is an option on the table right now. Try margarine instead of real butter to see if it works better. It can take more heat than real butter. Have a great day.

G

 

[sandyut]

Sorry I had a typo...s**t. meant to say dont listen to me listen to... I fixed it. its friday - im over this week. need some beers and whiskey to get right in the world ASAP!

Sorry SmokinVOLfan and gmc2003

 

[gmc2003]

Sorry I had a typo...s**t. meant to say dont listen to me listen to... I fixed it. its friday - im over this week. need some beers and whiskey to get right in the world ASAP!

Sorry SmokinVOLfan and gmc2003

No apologies needed Sandy. I didn't take it the wrong way.

Chris

 

[SmokinVOLfan]

its friday - im over this week. need some beers and whiskey to get right in the world ASAP!

Yep I'm with ya on this one!

Good luck with the ribs Dad let us know how they turn out!

 

[Classicdad]

Yep I'm with ya on this one!

Good luck with the ribs Dad let us know how they turn out!

Thanks for all the input. I did 6 racks yesterday for some company we were having. Several were overdone (I don’t usually sauce until I unwrap for the last 30-60 mins). The 2 racks that had no burning/sticking to the foil at all had a little more Apple juice. I’m thinking I didn’t have enough of whatever liquid I choose. Have used the 3-2-1 methods for years and done pretty well. Last 2 were very disappointing. Maybe I spray the foil and increase liquid.

 

[WaterRat]

Last 2 times I’ve done ribs on my Pit Boss pellet smoker, I’ve had some parts of the ribs “burn” and stick in places to the foil during the wrap period. Not enough Apple juice? I kept the temp between 225-250.

One thing to consider is if your smoker has a "hot spot". My PitBoss certainly does, it's the back left corner (my burner is off-set to the left). Things back there certainly cook (or burn) faster than elsewhere.

For your next cook I would either: go meat up; add more juice; or don't wrap so you can see what's going on (I personally don't wrap).

 

[bregent]

Several were overdone (I don’t usually sauce until I unwrap for the last 30-60 mins).

That's one of the reasons I don't wrap. Different racks can easily finish at different times and it's much easier to test for doneness unwrapped.

 

[SmokinVOLfan]

Thanks for all the input. I did 6 racks yesterday for some company we were having. Several were overdone (I don’t usually sauce until I unwrap for the last 30-60 mins). The 2 racks that had no burning/sticking to the foil at all had a little more Apple juice. I’m thinking I didn’t have enough of whatever liquid I choose. Have used the 3-2-1 methods for years and done pretty well. Last 2 were very disappointing. Maybe I spray the foil and increase liquid.

Are you smoking spares or baby backs?

 

[fowldarr]

Watch the sugar content of the apple juice as well, if it has added sugar that can burn as well, and remember that 3,2,1 is a guideline and all meat should be cooked individually, if you have some lean ribs they will cook faster, etc....

Make sure you use good brown sugar, I've had the cheap stuff burn on me.

BUT I've never had a problem with them sticking to the foil...that's new to me.

 

[crazymoon]

I wrap meat up and no additives,never sticks but temps are at 225*