Originally posted by Keelaboosa
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No foil approach?
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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
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Nice thread......Nice documentation.
I would say 70% plus of folk i have ever met like the texture of foiled ribs better(most of these seem to be woman )....My biggest problem is some people foil way to long and then your in Mcrib territory....Lots of folk like that though....Thats what the Q joints serve here....Meat jello on a bone...
I like a foiled rib with some tug...Thats what we do well with at competitions....Foil stage is to add another layer of flavor,but not turn em into mush...Last edited by ALX; 11-10-2010, 01:14 PM.
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Originally posted by ALX View PostNice thread......Nice documentation.
I would say 70% plus of folk i have ever met like the texture of foiled ribs better(most of these seem to be woman )....My biggest problem is some people foil way to long and then your in Mcrib territory....Lots of folk like that though....Thats what the Q joints serve here....Meat jello on a bone...
I like a foiled rib with some tug...Thats what we do well with at competitions....Foil stage is to add another layer of flavor,but not turn em into mush...
I found the foiling made the meat a little more tender than no foil, but the real difference was how easily it came off the bone. Not a lot of tug on the foiled ribs.
My son's gf asked if I were going to boil them first. Guess there's more than one way to skin a cat.
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Originally posted by Keelaboosa View Post
My son's gf asked if I were going to boil them first.sigpic
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Wow Ive missed alot of stuff lately and Im sorry I missed this one...
Glad it turned out well for ya...My wife was not too impressed with my first few attempts at ribs..."You could go back to the old way of doing it you know. It doesnt have to be smoked every time does it?" Bite yer tounge womanNow she looks forward to ribs as much as she does steak...and that says plenty because she is a huge steak person...Did I just say that my wife is huge? Crap....
Personally I use a foil pan large enough to hold the ribs with room to spare...put them in bone side down with a little of the spritz...er..spray liquid and foil tightly... I use more of a 3-1.5-.5 method....works for me...
I keep talking about trying no foil but Mamma says not to mess with perfection...........but I will......Craig
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Originally posted by SMOKE FREAK View PostDid I just say that my wife is huge? Crap....
"I plead the fifth! Or at least a pint!"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
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Great thread.
Found some nice IBP Baby backs the other day for $3.49 a lb. non enhanced and large racks. I hafta admitt, I am as close to the perfect rib as i have ever been. I don't usually eat allot of ribs after I am smoking all day, usually just a bone for quality control, but I had half a rack before I could stop myself.. Those were 4 hrs in the smoke (apple and oak) 1 hr in foil, 30 minutes back on the pit, no sauce or glaze. They were the best ever.
No pics though.Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
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Originally posted by Capt Dan View Postno sauce or glaze. They were the best ever.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
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Originally posted by Capt Dan View PostGreat thread.
Found some nice IBP Baby backs the other day for $3.49 a lb. non enhanced and large racks. I hafta admitt, I am as close to the perfect rib as i have ever been. I don't usually eat allot of ribs after I am smoking all day, usually just a bone for quality control, but I had half a rack before I could stop myself.. Those were 4 hrs in the smoke (apple and oak) 1 hr in foil, 30 minutes back on the pit, no sauce or glaze. They were the best ever.
No pics though.
I can definetly say we are producing some squirting juice/tender ribs in competitions(6th in american royal invitational) this year using a different time technique... adjusted to a different smoker...
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