Anybody else notice that when you foil ribs they heave a "mealy" texture? I'm surprised so many pros foil their ribs.
What if anything do you put on the ribs and in the foil? I use my own Rub and Foiling Juice and my ribs are perfection. Tender but not fall off the bone and a great taste...JJAnybody else notice that when you foil ribs they heave a "mealy" texture? I'm surprised so many pros foil their ribs.
I'm too lazy to open the smoker and futz with the meat any more. Once you get a feel for the time it takes to complete a certain product just leave it be and let it ride. If you are the type that likes to micromanage the smoker then have at it...As for me foiling, mopping, spritzing, turning, poking and prodding does nothing but prolong the process.
I never used a therm on ribs. What temp do you cook to?Same here. I try to only open once at the projected halfway point to insert my meat therm and then let it go until I get to the desired temp.
I never used a therm on ribs. What temp do you cook to?
I agree with PardonMan. There is a lot of references made to how this or that competition cook does his thing, but he's not counting on 10's if not 100's of people showing up at his restaurant every day to buy his ribs. All he cares about is what a judge thinks after a single bite. Maybe there are some great BBQ joints that foil their ribs, but I don't know of any. I'm sure I've never eaten at one that does.
I never foil any of the meat I smoke. I plan for my smokes and don't need the crutch. I bet you NEVER see great BBQ joints opening their smokers and wrapping things in foil.
Scott
I agree! We made a trip to Memphis a while back and hit a few places like Germantown Commissary and Central BBQ and my wife and I both agreed my ribs were as good as what they were serving, granted I am not serving hundreds of people per day.I thint we should all help out Grillmon key perfect his ribs. GM, just need a little info on how you smoke your ribs so we can get yours equal to or better than the restaurants.