Announcement

Collapse
No announcement yet.

No foil approach?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • No foil approach?

    I've been waiting for some goodies to arrive in the UPS truck, and until then thought I'd search the S-M braintrust and see what y'all say is the best way to cook babyback ribs.

    Until now, I've only cooked ribs on my gas grill for about 30-45 minutes using the "Paint and Flip" method. I'm sure that's sacrilege in many parts of the country, and I aim to mend my ways. Or at least learn something new and hopefully better.

    So, I've read about the 2-2-1 system, which seems to please a lot of people. I've also seen references to ditching the foil section all together. I can see how that would make things *much* easier. The question is, would that turn the 2-2-1 into a 5 system?

    Also, I've got a rack for my Traeger that holds eight or so rib racks edge down, sort of like stacking plates in the dish drainer. If I'm using the foil, then the rack is kind of useless. If no foil, then maybe the rack is useful afterall?

  • #2
    [QUOTE=Keelaboosa;150931]
    Until now, I've only cooked ribs on my gas grill for about 30-45 minutes using the "Paint and Flip" method.


    Allot of folks like to foil. Basically what it does it make them very tender by cooking/steaming them in a foil pouch. Then towards the end, remove the foil and back on the grates to firm them up a bit. I have done this method many times and still do for the wife, but I personally like a bit of a tug when I bit into them so I skip the foiling.

    Time frame is pretty much still the same and a good way to check if they are done is grab the rack in the middle with a set of tongs and if it make a nice or close to an upside down letter "U", they are done. You could try to probe them, but most ribs lack the density of meat to get a good reading like a brisket does.

    If you do foil, you can still set them on edge like you mentioned. Make a couple and do em both ways and see which one you prefer. There is no right or wrong way, it's what you like.

    On edit, I forgot to tell you, make sure you have a spray bottle or something to give them a squirt every now and then, like every 30-45 min after the first hour or so is up or they can dry out on you. I like a mix of apple juice and captain morgans, some just use straight apple juice, some use peach schnapps. It's up to you on what you think would compliment the taste of ribs.
    https://youtu.be/ZcqprrIlbcIli

    Comment


    • #3
      Heh yep-- the "5" system it is. Altho, and again... we cook to temps TYPICALLY- the exception being ribs. That's an experience thing. Some look for "bend" in the rack, slight meat seperation on the back, etc. I'll sometimes just yank an end rib off. If it comes off fairly easy, they are done ;{) Sooo... 4-5 hours is a ballpark here. All slabs vary.

      No reason to ever flip ribs. Besides, it messes up the pretty "barq" on the top.

      Never add sauce till near the end of your cook. If ever. I don't. Feel free to "mop" or spray- many use apple juice, liquors, cider vinegar, or other stuff...in infinite combinations.

      But...it's all about what YOU want. Until you get to comps. Then it's the judges. Doing a small one this weekend. I WILL be making sweet ribs. Sigh.
      Last edited by Richtee; 10-30-2010, 05:14 AM.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

      Comment


      • #4
        So this "bend" you guys are talking about - is that the whole rack when lifted in the middle will sag? I think I need a visual.

        I'm gonna do 3 racks 'cause that's how Costco sells 'em. I'll try one vertical in the rack and the others flat with foil. Can't wait!

        BTW, what are ABT's? Seems there's a lot of jargon I haven't picked up yet.

        Comment


        • #5
          Originally posted by Keelaboosa View Post
          The question is, would that turn the 2-2-1 into a 5 system?
          I'm a fairly new convert to the "no foil" methodology but I'll jump in anyway.

          It sort of turns it into a "5 system" but that depends at what temp your cooking and on what. It's really a "til their done" system. The "bend" test like MH describes works well. A variation of this that I do is I lift the end of the rack and see how far it will bend back on itself -- kind of rolling it up. If it's pretty flexible, I'll see if I can tear a little hunk off the end with my fingers. If I can, they're pretty much done.

          I too like a little tug to them so this works well for me.

          Dave
          CUHS Metal Shop Reverse Flow
          UDS 1.0
          Afterburner
          Weber Performer
          Blue Thermapen
          Thermoworks Smoke with Gateway
          Thermoworks Chef Alarm
          Auber Smoker Controller
          Proud Smoked-Meat Member #88
          -
          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

          Comment


          • #6
            Originally posted by Keelaboosa View Post
            So this "bend" you guys are talking about - is that the whole rack when lifted in the middle will sag? I think I need a visual.

            I'm gonna do 3 racks 'cause that's how Costco sells 'em. I'll try one vertical in the rack and the others flat with foil. Can't wait!

            BTW, what are ABT's? Seems there's a lot of jargon I haven't picked up yet.

            Your ribs are gonna come out just great, no worries. ABT are atomic buffalo turds.

            I thinks its a law that you have to make a few when making ribs

            http://www.smoked-meat.com/forum/forumdisplay.php?f=13
            https://youtu.be/ZcqprrIlbcIli

            Comment


            • #7
              Did I point ya to this earlier er someone else? Anyway..read here:

              http://www.smoked-meat.com/forum/showthread.php?t=4974

              I grab the rack with tongs to about the center, and look for almost a 90° bend.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

              Comment


              • #8
                Oh my - ABT's! Never heard of them before, but I'm sure gonna look into it now!

                Cruising this forum is a definite double edge sword. You get lots of info, but you lose all focus on what you're doing, thinking instead about how good the ribs and the ABT's and the brined chicken and the beer, and teh as;ldk ea;sih isak ;


                Sorry, eyes glazed over there for a minute.

                Comment


                • #9
                  Originally posted by Keelaboosa View Post
                  Cruising this forum is a definite double edge sword. You get lots of info, but you lose all focus on what you're doing, thinking instead about how good the ribs and the ABT's and the brined chicken and the beer, and teh as;ldk ea;sih isak ;


                  Sorry, eyes glazed over there for a minute.
                  Yeah...it can cause ADHD. How I handle it is toss on a pork butt. Give ya at least 8 hours free time
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                  Comment


                  • #10
                    Originally posted by Keelaboosa View Post

                    BTW, what are ABT's? Seems there's a lot of jargon I haven't picked up yet.


                    Here is a thread of what the acronyms are.. LINK
                    Ken


                    I Should Have Been Rich Instead Of Being So Good Looking

                    Comment


                    • #11
                      Originally posted by Keelaboosa View Post
                      Oh my - ABT's! Never heard of them before, but I'm sure gonna look into it now!

                      Cruising this forum is a definite double edge sword. You get lots of info, but you lose all focus on what you're doing, thinking instead about how good the ribs and the ABT's and the brined chicken and the beer, and teh as;ldk ea;sih isak ;


                      Sorry, eyes glazed over there for a minute.
                      Don't forget the mighty Fatty..... They are a great 2-3 hour smoke that will most likely be to finished temperature before your ribs are done & THEY DO NOT DISAPPOINT!

                      Heres a link on making them
                      http://www.smoked-meat.com/forum/showthread.php?t=318
                      sigpic

                      Comment


                      • #12
                        I go back and forth on the foil vs. no foil idea. Depends on my mood I guess. If you like very tender, fall off the bone reeyabs, then the foil method is for you.

                        If you prefer a little more pull (a more firm textured reeyab) then skip the foil method.

                        Since you will be smoking a three pack, try one with out the foil and two with or whatever combo you think might work for you. Make the choice for yourself, get some input from your dinner guests.

                        I know someone mentioned it above, but it's worth repeating... don't sauce them til they are almost ready to come out.

                        Good luck, and don't forget to post pics when you smoke 'em.
                        “Fairy tales don't teach children that monsters exist. Children already know that monsters exist.
                        Fairy tales teach children that monsters can be killed.”
                        - G. K. Chesterton

                        Char Griller 7474(w/SFB), UDS, WSJ Mini-drum conversion, MES 30

                        Comment


                        • #13
                          Foil or no foil . . . ribs be good eats.

                          Dave
                          CUHS Metal Shop Reverse Flow
                          UDS 1.0
                          Afterburner
                          Weber Performer
                          Blue Thermapen
                          Thermoworks Smoke with Gateway
                          Thermoworks Chef Alarm
                          Auber Smoker Controller
                          Proud Smoked-Meat Member #88
                          -
                          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

                          Comment


                          • #14
                            Originally posted by Richtee View Post

                            No reason to ever flip ribs. Besides, it messes up the pretty "barq" on the top.
                            I guess I should qualify this- when foiling, many DO place the ribs meat down, in a concoction of brown sugar, Parkay, honey, apple juice- any number of things. When unfoiled they are placed back bone down to re-develop "barq" and firm back up.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                            Comment


                            • #15
                              Originally posted by Richtee View Post
                              I guess I should qualify this- when foiling, many DO place the ribs meat down, in a concoction of brown sugar, Parkay, honey, apple juice- any number of things. When unfoiled they are placed back bone down to re-develop "barq" and firm back up.
                              Hmmm, never thought about that, Hmmmmmm....Ya learn somtin every day.
                              Mark
                              sigpic


                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

                              Comment

                              Working...
                              X