Do the cooking times change if you dont foil?

Discussion in 'Pork' started by delarosa74868, Jun 14, 2010.

  1. Just wondering cause Im cooking a bunch of ribs and have to use rib racks.  Seems kinda hard to foil ribs that are standing.
     
  2. richoso1

    richoso1 OTBS Member SMF Premier Member

    I don't think the cooking times should/will change, but the texture and moisture level will.
     
  3. pineywoods

    pineywoods Staff Member Administrator Group Lead SMF Premier Member

    The times wouldn't really change enough to notice I don't believe
     
  4. dutch

    dutch Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    delarosa-Rich hit the nail on the head-the time doesn't change but the texture/firmness of the meat will be different.

    I used to foil my ribs all the time until one day I grabbed the box of foil to foil up some ribs and found that the roll only had a 4 inch wide strip of foil on it.  Well that wasn't gonna foil 4 slabs of spares.  So I went with out the foil, spritzed the ribs every hour and when I picked up the slab in the middle of the rack with some tongs the meat began to tear at the bend, they were done.  My son-in-law exclaimed that these were my best ribs ever.  The meat had great "tooth" and pulled cleanly away from the bone with just a slight tug once you bit into the meat.  That's the only way that I do my ribs now.
     
  5. forluvofsmoke

    forluvofsmoke OTBS Member

    I have found that when using rib racks I need to be sure there is a sufficient gap in between each slab, or the cooking times can increase dramatically.

    Also, if you do want to use a 3-2-1 or some variant of this method, you can place the racked slabs of ribs directly into a large baking sheet pan and build a tent with foil. Just add a cup or so of liquids like you would in the foil, and cover/seal it up tightly. My foiled ribs do seem to take less time than w/o foil by about 1 hour when laying flat on the grates. Same happens with large cuts (brisket, butt).

    Eric
     
  6. im with you on that they have the perfect texture and pull imo
     
  7. mballi3011

    mballi3011 OTBS Member SMF Premier Member

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    No your smoking time shouldn't change enough to notice.
     
  8. I don't think times change to much on ribs but I think it can help to foil when you have a butt or a brisket and it stuck on that stall or if it is stuck around 165-170 it can help things out a bit. I don't have hard proof that foiling can help out but I sure seem to see that it can help things out. I am a big fan of foiling but some aren't and they come out great either way so its a total preference thing. I foil, butts, brisket and ribs and love the results and if you don't agree that's fine to. That's the beauty of smoking there is more than one way to skin a cat as they say.
     
  9. mmm smoked cat lol[​IMG]
     
  10. cliffcarter

    cliffcarter Group Lead OTBS Member

    You don't need to use the rib rack during the foil phase, just lay the foiled ribs on top of one another if you have to, it won't hurt a thing. My past experience leads me to think that unfoiled ribs may take longer, for instance my BB ribs unfoiled always took about 6 hrs compared to 5 hrs foiled (2-2-1) and spares about 7-8 hrs compared to 6 foiled, but the unfoiled ribs were done on a different cooker than I have now. YMMV.
     
    Last edited: Jun 15, 2010

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