Wraping

[johnd49455]

I have noticed most wrap meat in foil.

I usually use plastic wrap first then foil. The plastic seems to keep the juices close to the meat keeping it very juicy while the foil keeps the heat in better.

Does my method make sense or is there a reason I shouldn't use plastic wrap? Am I off the wall?

Any comments

 

[smokebuzz]

Not sure i want plastic wrap in my smoker, could it melt?
I know some people that wrap in plastic after taken off the cooker. i foil sometimes and not others, more mood related. if wrapping in foil works for you than do it, nothing wrong with it. i also know several folks that don't and won't foil.

 

[johnd49455]

What I was talking about is wrapping for the rest, after it is off the smoker. I almost never foil while on the smoker & have great luck.

Yesterday's ribs were un-foiled all the way. Then wrapped with plastic & then foil for 20 minutes or so to rest. When we ate the juices were running down to my elbows.

 

[smokebuzz]

Gotcha, If i have time to put something in the cooler, i foil it, never tried the plastic, and as i said at times i foil on the smoker, i don't foil ribs for comps, makes them too tender, but i foil for an hour or so when not a comp for my girls and friends.

 

[ma?tley ca 1/4 e]

My Father-in-law puts onions all over his ribs ribs, wraps them in plastic, then in foil and cooks them that way. Not a fan of them, but he likes 'em. i guess that all that counts.

 

[johnd49455]

Good pointer for the comp. I have never even been to a competition. I am in my 1st backyard BBQ competition in 2 weeks

. Just having them in the plastic to rest is about right to almost glaze the ribs with their own juice & they stay very moist inside. The foil over the plastic helps to keep the heat in.

 

[smokebuzz]

For comps. you want a almost barq glaze/finish, NOT a soft/mush outer, thats what the judges i have inccured liked. If you have any qustions on your comp prep, ASK, we can help

 

[johnd49455]

My daughter works at Sands Restaurant for Jeff Clark the guy setting the whole thing up & he has been pre judging my ribs & wings so far the ribs I gave him this morning he said were done almost perfect.

Things I don't know are like what to bring for pans &* cutting boards & wash cloths, towels, etc.. Do I need bleach water to sterilize anything & that sort of thing is where I have the questions

 

[richoso1]

I have wrapped with the clear plastic, but I always wrapped the foil over it. Plastic will add moisture and heat through steam, the foil will prevent the plastic from burning. During rainy season I wrap my ribs for about 1 1/2 hrs. at 350* then remove the plastic and foil, and let them continue to finish in the o--n.

 

[deejaydebi]

Never tried plastic on hot ribs ... doesn't it shrink all up?

 

[smokebuzz]

John, the best thing you can do to prep your self is practice like your at the comp, take everything you may need to the garage and set up. Yes you will need bleech water, paper towels, fresh water,cutting board, foil to cover the cutting boards and cookie sheet for meet prep. just wad the foil up when finished and toss it, try to think about the easiest ways to clean up and keep every thing clean. and don't forget plastic disposable gloves to keep your hans clean, probly won't have a sink to run to every time you need to wash your hands.

 

[crewdawg52]

Ask the Smokin Scottsmen......aka Tonto, bbq bubba, and bud.

 

[johnd49455]

It does shrink up tight to the ribs & holds the nice drippings with the smoky rub tight to the surface of the ribs. It kind of locks the flavor close to the ribs while resting.