1 more spare rib question

Discussion in 'Pork' started by smokinal, Aug 29, 2009.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm going to smoke some spares tomorrow (Sunday). Perfect day for smoking because I also have to cut the lawn. Anyhow I was thinking of using a modified version of the 3-2-1. I was thinking of Jeff's rub, then smoke for 4 hours, then foil w/bbq sauce for 1-1/2 hours, then finish on the grill for 1/2 hour with more bbq sauce. My question is: Have any of you foiled with bbq sauce? So far I have only done dry rub 3-2-1, and had sauce on the table when we eat. Do you think the bbq sauce in the foil would take away from the smokey flavor? I would appreciate any comments that you folks have on this subject.
    Thanks in advance,
  2. alx

    alx Master of the Pit OTBS Member

    Yes i use some fermented pepper sauce in the foil.Watch the heat with sugary bbq sauces-it will blacken the color of ribs.The smoke flavor is not diminished by foiling.Most folks add sauce at end though.
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    i have sauced the ribs when i foild. makes for a very wet rib.
    I have found that sauceing after the foil allows the sauce to cook onto the ribs and they don't come out w/ so much liquid.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I wouldn't sauce the rib when you foil them like eman said it makes for soggy ribs. I would and do myself sauce them after the foil it will allow the sauce to cook into the ribs. MORE BETTER.
  5. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    I have watered down the sauce before to use as a spritz right when you foil, but as the others have said, I would not sauce when foiling.

    also, the 3-2-1 method is not law, it is a guideline. using it in different ways and times is normal according to your cooking temps and the way you like your ribs. Foiling usually makes ribs juicy enough as it is hence adding sauce would for sure make them over soggy IMO.
  6. old poi dog

    old poi dog Master of the Pit OTBS Member

    I guess my only concern is that the sauce may overpower the flavor of the rub. Maybe like what eaglewing suggests: water down the sauce and spritz. I would think when you finish em off on the grill as you plan to do, you could apply appropriate amount of sauce.
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks for all your help. I'm posting the whole smoke with Q-view. I'm going to sauce at the end when I put them on the grill.
    Thanks again, Al

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