Juice loss when wrapping ribs?

[Oceanside Jeff]

Hi yall,

Jumpin on the bandwagon of 'hey I did my first rib smoke over the weekend'

Well, I did my first rib smoke over the weekend. I used Jeff's rub and BBQ sauce recipes and SmokinAl's technique for reference. Ran a 2.5-2-1 and maintained temp at 200-250ish in a big, leaky POS offset I inherited from a coworker of mine.

I smoked three racks. (Costco!) All were rubbed, but: one was smoked unwrapped the whole time, two were wrapped 2.5h in, and one of the wrapped racks was sauced 30 minutes before finish. Science!

I didn’t really like how wrapping ribs resulted in a pool of butter/rib juice/seasoning when removing the ribs from the foil. Is there anything you can do about that? The wrapped ribs did seem more tender...

And just one money shot, because I like to get straight to the point. I think this one was wrapped but unsauced.

 

[kruizer]

Awesome!!!

 

[SmokinAl]

If you don't want any juice, then don't put any seasoning, sugar, butter, or liquid in the foil.
What I would like to know is why you don't want any juice in the foil?
BTW the rib looks delicious!
Al

 

[Oceanside Jeff]

Thanks fellas!

I'd just prefer the juice to be in the ribs rather than the foil, is all. It's likely that the juice in the foil is mostly butter, water, and rub, but I can't help but think some precious rib juices are also leaking out

 

[SmokinAl]

Had you bought ribs with a membrane on, more juice would have stayed in the ribs.
I know Costco takes the membrane off before selling them.
It comes off real easy when the ribs are done, or you can burn it off on a hot grill.
And it holds a lot of the juice in the ribs.
Al

 

[bregent]

Thanks fellas!

I'd just prefer the juice to be in the ribs rather than the foil, is all. It's likely that the juice in the foil is mostly butter, water, and rub, but I can't help but think some precious rib juices are also leaking out

I don't wrap.
When you cook meat to 195+, it will shrink. When it does it will expel moisture, and fat will render as well. Wrapping in foil will not keep the juices inside the meat - some will either leak out into the foil, or into the grill if you don't wrap. Wrapping does accelerate cooking which is why your wrapped ribs may have been more tender - but you can get tender ribs without wrapping.

And I agree with Al about the membrane. Since I started leaving it on the ribs are more moist inside. The only downside is that the membrane prevent smoke and rub from penetrating on that side - but I really haven't noticed this affected the flavor.

 

[RiversideSm0ker]

The juice is just a by product of the process. All of that juice contributes to the extra speed of the cook. The steam effect will cause a fall off the bone type texture. I have never had better ribs than when I started wrapping and using the 2-2-1 method for baby backs. That's why I won't make them any other way. The last hour when the are unwrapped and back on the heat to glaze the sauce the I apply it tightens the texture back up and for me gives that perfect bite. Tender and will pull away from the ribs but the meat has some chew to it. I love them that way. I use three layers of sauce over 15 minute intervals. Honey Sweet Baby Ray's sauce is my new favorite. I poke them with my instant read after that last 15 minutes and if they aren't just the way I want I let them ride a bit longer. So far, I have had only compliments on the ribs I've produced this way. I guess if you wanted you could thin your glazing sauce with those juices from the foil if you felt it was a waste. It's good to experiment with different methods to see what you like best. I like that you tried each rack with a bit different method. You must be an analytical type, kind of like me. Enjoy your leftovers if you have any :)

George

 

[Co4ch D4ve]

Last ribs I made I foiled, then brushed on the “foil juice” during the last 30 minutes or so of the cook. That juice had butter, rub, bbq sauce and rib drippings in it. Made for a nice glaze!

 

[TomKnollRFV]

Last ribs I made I foiled, then brushed on the “foil juice” during the last 30 minutes or so of the cook. That juice had butter, rub, bbq sauce and rib drippings in it. Made for a nice glaze!
View attachment 368049

I think Dave has the best idea here if you foil, never thought of that my self, how dumb I am!

 

[RiversideSm0ker]

Last ribs I made I foiled, then brushed on the “foil juice” during the last 30 minutes or so of the cook. That juice had butter, rub, bbq sauce and rib drippings in it. Made for a nice glaze!
View attachment 368049

I think I’ll capture the juice next time around and mix it with some bbq sauce. If we really like it then that will become our new standard.

George

 

[mike5051]

I havent't wrapped my ribs in quite a while. I will wrap for others if they request FOTB. I've been using Al's technique and cooking to 190 IT and have had nothing but amazing results. Your rib pic looks awesome!

Mike