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In Reply to: Re: rib problem posted by George G on September 29, 2013 at 15:37:02:
First, there are many ways to cook BBQ. I am only expressing experiences and opinions. Typically, when foiling you add moisture, such as apple juice, strawberry nectar, Parkay margarine etc. You then wrap the ribs tightly. This creates a steaming or braising effect. Doing it for too long of a time will cause your ribs to overcook, thus falling apart or bones falling out.
I realize the 3, 2, 1 method is very popular, (3 hours in pit, 2 in foil, 1 in pit no foil) however the 2 part caused my ribs to be overdone for my taste. I use a modified 3.2.1 method. 3 hours in pit, 45 minutes to one hour in foil and one hour on pit, no foil, to tighten up the exterior. This has served us well.
I think we all hear about a cooking time for something and get hung up and stuck on that time, such as, an hour per pound. As they say, time is a tool, not a rule. It can vary quite a lot, using certain temperatures. Through practice, temperature control and getting to know your cooker, you can adjust your times and pretty much dial them in to where your food comes out how you like it.
As for no foil, we used to do a charity event every year where we served between 300-400 slabs of ribs in a weekend. There was definitely no time or desire to foil 400 slabs of ribs. We simply smoked them for 4-5 hours until done; periodically keeping them moistened while cooking. You can turn out excellent ribs without foil so donít think itís the only way to turn out some good ribs.
Regarding the second membrane, thatís what I call it. It could be a layer of fat, but it can be removed like the top membrane, only with a little more effort. It holds bone and meat together. I have seen many people take it off, which is a mistake in my experience. I have attached a photo link to what I am referring to.
Again, it all depends on temperature control, how well you know your cooker and most importantly practice, making minor adjustments until your food comes out the way you want it to.
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