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Discussion in 'Pork' started by smokinal, Jul 3, 2011.
I saw it done at a BBQ comp & thought I'd give it a try. It works really well & the low heat doesn't have any affect on the plastic wrap. However some of the members are saying that it's not good to heat food in plastic, so I guess this is something I will look into further. It does keep the ribs incredibly moist & juicy. More so than just foil.
I have always wrapped in foil....but after reading some comments am thinking about not wrapping at all during my next smoke of a pork butt and just letting it finish cooking as it is.......is this something I should try and not wrap after the first step?....I do like a nice crispy bark......what to do, what to do
I used to foil my butts, but after trying them un-foiled one time I never went back. They take a little longer to cook, but the bark is to die for.
Thanks Al......I trust your judgement and experience....I will give it a try this week.....
Al knows Butts !!!!
Sorry Al---Couldn't resist that one!
Glad your back Bear!
Great looking Ribs!!!
I read somewhere about finishing ribs on the grill, and I've been doing it that way ever since.
We really like how the outside gets crispy.
I'll dredge 1/2 the racks thru BBQ Sauce thinned with Sprite, and leave 1/2 the racks alone.
The BBQ has to be on low, so the ribs don't burn.
When I make ribs, I'll freeze some slabs after the 3-2, and finish them on the grill, after they are thawed out.
Great Job My Friend!
Well dang it Todd. Here I thought I had come up with a great new way to smoke ribs & you have been doing it all along! I know one thing I'll be doing it this way from now on.
WOW I just checked the home page & this thread is on the carousel. Nobody told me. Anyhow thanks to the powers that be for including me in this weeks spin around the carousel. It is truly an honor!
Now I have to try this!! I like that you used Splenda! Great idea!!
Thanks Pitt! We have been using Splenda in all our recipes lately, can't notice any flavor difference, just a lot less sugar & calories.
man Al those look darn good.. 10 out of 10
I just finished a pork butt smoke and didn't foil it towards the end......it got to 192 but wouldn't make it to 200....I left it on too long waiting for it to climb and it just wouldn't. Needless to say leaving it on that extra hour or so kinda dried it out....but it was still nice a tasty. I was trying to get the best bark possible, which it did, I will take this as a learning experience. I am using an electric smoker and the temps stay really consistant. It was a 8 pound butt that smoked for 14/15 hours......
I don't know how this thread ended up with pork butt, but to answer your question. Once they've been on for that long and seem to stay at the same temp. It's a good idea to check them with a probe or toothpick. If it goes in without any resistance the butt is done. It's also good to check the temp in several different spots.
Todd: really like your approach...now that I've got the ribs down, I've been working on serving...guests don't like it when they've been waiting and hour and I tell them "hey, it's done when it's done"...nor do they like cold ribs...
I think I'll try your 3-2-freezer-1 grill...one question...freezing technique?...do you use a foodsaver or what?