The nitty gritty of foiling?!

[tank]

I have some time to pass until the Penguins play so I was looking around and thinking about the art of foiling.  I know some never use it while cooking but most will say they foil when resting.  Anyways a few things to ponder and discuss since I am always looking at all the little things people do.

Ribs-If you foil while cooking do you place the meat side down or the bone side down?  Chef Jimmy said if the liquid is thick then the meat side down and if the liquid is thin then the meat side up.  Also when wrapping ribs in foil do you try to wrap the foil tightly or do you give yourself some room?  Benefits to either technique.

Brisket-If you foil while cooking do you give yourself some room for liquids to collect or do you wrap that bad boy tightly?  Do you add liquid?  While resting a brisket in a cooler again do you wrap it tightly or give it some room?  Also do you add liquids at this point?

Butt-I will assume the same as a brisket.

One thing I picked up today (so I haven't tried it yet) is let your Brisket or roast rest at RT uncovered for 5-10 minutes then wrap in foil and into the cooler.  This will help with residual cooking in your cooler and keep the meat warm and not over cook.  Thoughts on this idea?  I 

So any thoughts?  Do people even pay this much attention to the art of foiling or am I just over thinking it.  Either way should make for a good discussion.

 

[cliffcarter]

Don't understand the rationale of Chef Jimmy's advice on rib foiling, but I do know from personal experience that you are much more likely to poke a hole in the foil and have hot liquid splashing on your feet if you foil ribs bone side down. I've done it both ways and I can't see a difference in quality.

 

[boykjo]

You bring up a good point....I have my own way of wrapping ribs in foil which works for me. Dont know if anyone else does it.... I use renolds heavy duty wide foil and I lay the foil on the counter about 28- 30 inches long and then I double it with another piece over the top. I then lay the ribs rib side down and meat side up a little away from me then I grab the foil closest to me and pull over the ribs to meet the other side of the foil. Then I make a 1/4 inch seam a few times then I fold in the sides leaving a little room inside. What i want to happen is to make a semi air tight foil bag that will poof like a pillow and steam my ribs in its juices and rub.....I never flip the bag... just have to be careful not to puncture it while placing it on the grate....

Joe

 

[chef jimmyj]

Don't understand the rationale of Chef Jimmy's advice on rib foiling, but I do know from personal experience that you are much more likely to poke a hole in the foil and have hot liquid splashing on your feet if you foil ribs bone side down. I've done it both ways and I can't see a difference in quality.

A Thin Liquid like Apple Juice or Beer will Boil easily and Steam the Ribs. Meat up, gives the greatest contact with the Steam. Thick Liquid like Honey, Butter, or BBQ sauce in the foil imparts the most flavor being in Contact with the Meat. So Meat side Down with thick Foiling Liquid...Use multiple layers of good Heavy Duty Foil and there should be no problem with bones poking through...JJ

 

 

[venture]

I call this the "stealth braise" because most don't want to admit they are braising when they do this.

The heavy duty foil is a must if you are going this way.  A pretty tight seal doesn't hurt either. Doesn't need to be exactly air tight, but tight enough to hold the steam in to do its work without leaking all over the place.

Good luck and good smoking.

 

[roller]

You bring up a good point....I have my own way of wrapping ribs in foil which works for me. Dont know if anyone else does it.... I use renolds heavy duty wide foil and I lay the foil on the counter about 28- 30 inches long and then I double it with another piece over the top. I then lay the ribs rib side down and meat side up a little away from me then I grab the foil closest to me and pull over the ribs to meet the other side of the foil. Then I make a 1/4 inch seam a few times then I fold in the sides leaving a little room inside. What i want to happen is to make a semi air tight foil bag that will poof like a pillow and steam my ribs in its juices and rub.....I never flip the bag... just have to be careful not to puncture it while placing it on the grate....

Joe

Thats pretty much the way I do it..gotta have that Heavy duty foil...

Try using COKE as your liquid...

 

[siletzspey]

When foiling, I use 2 layers of heavy-duty and extra-wide foil to form a cupping boat for the meat and liquid. Then I use 2 layers of regular-thickness regular-width foil to put a deck atop the boat and meat, rolling the edges together as you might expect. An end-view of the boat with heavy foil |__ and light foil ..... would be:

;.........;

|         |

|_____|

This is in contrast to using expensive heavy-duty foil everywhere, and using same-width foil and having the rolled seam along the middle edge (picture a pillow) where the liquid level might ooze out.

No matter the foiling strategy, I can say with authority that when you plunge a thermometer thru the meat and thru the foil bottom, oh boy the liquid will shoot out fast

--SiletzSpey

 

[dakota don]

As a newbie, do I smoke the ribs to a certain point and then foil them and back on the smoker.  I like the idea of apple juice for  steaming.

 

[werdwolf]

use the 3-2-1 for spares and the 2-2-1 for baby backs (the middle number is the foiling period).

I use about a half hour after the ribs come out of the foil.

 

[boykjo]

I do a 2-.75-.75........ open ribs for 2hrs at 225 for smoke.....     foiled for .75 at 350 to steam/render fat/shrinkage of meat on the bone...... then open .75 lightly brushed with curleys at 180... unless I want them dry rub only...........

Joe

 

[cliffcarter]

A Thin Liquid like Apple Juice or Beer will Boil easily and Steam the Ribs. Meat up, gives the greatest contact with the Steam. Thick Liquid like Honey, Butter, or BBQ sauce in the foil imparts the most flavor being in Contact with the Meat. So Meat side Down with thick Foiling Liquid...Use multiple layers of good Heavy Duty Foil and there should be no problem with bones poking through...JJ

 

I'll have to disagree with you on this one because I've foiled both meat side up and meat side down (with my BBQ sauce, which is thinner than most, and light brown sugar) and don't notice a difference in flavor, texture or cooking time.

 

[roller]

I never use sauce on Ribs...I like to taste the Ribs if I want to taste the sauce I`ll pour me a glass full...a little Slap- ya- Mama very little...

 

[chef jimmyj]

I'll have to disagree with you on this one because I've foiled both meat side up and meat side down (with my BBQ sauce, which is thinner than most, and light brown sugar) and don't notice a difference in flavor, texture or cooking time.

That's ok Cliff, do what works for you. You asked for the rational and I gave it to you. I am just giving our members the benefit of my experience...JJ

 

 

[scarbelly]

You bring up a good point....I have my own way of wrapping ribs in foil which works for me. Dont know if anyone else does it.... I use renolds heavy duty wide foil and I lay the foil on the counter about 28- 30 inches long and then I double it with another piece over the top. I then lay the ribs rib side down and meat side up a little away from me then I grab the foil closest to me and pull over the ribs to meet the other side of the foil. Then I make a 1/4 inch seam a few times then I fold in the sides leaving a little room inside. What i want to happen is to make a semi air tight foil bag that will poof like a pillow and steam my ribs in its juices and rub.....I never flip the bag... just have to be careful not to puncture it while placing it on the grate....

Joe

That is the way I do it too Joe. It only takes minimal care to avoid poking holes in double foil 

 

[rtbbq2]

Lots of great ideas on this thread. I personally use a thin liquid like apple juice and captain morgan and some red or white wine. Meat side up for me and wrap loose to let the steam make the ribs super tender. I then take them out and grill them low and mop with the sauce left from the foil. If I use a thick sauce, i also put meat down like Jimmy does. Bravo Jimmy. This method allows you to skip the last grill step of grilling out of the foil if you want to. Just leave them foiled for 2.5 hours rather than 2 hours.. Both ways work good and I really cannot tell the difference unless you want the sauce carmelized on the ribs then use the putem back on the grill after foiled process is complete. Then grill-em at the end.

When I foil and rest meat like a Boston butt for example, I double foil the meat very tight. It helps retain the juice inside the meat. very little will leak out....This method allows the juice to equalize and more will stay in the meat...............

That's how I get the job done!......