Foiling ribs.

[chef jimmyj]

I can't speak for Popa Joe's Bone Suckin' Good Ribs in SC but most restaurants DO Foil or Paper wrap...BUT...The " Foil " is actually a super accurate, temp and humidity controlled, insulated 2' X 6' Stainless Steel box aka, a Holding Cabinet, made by Alto-Shaam or other company. You CAN'T finish smoking 400 Racks of BB Ribs at 10AM, and leave 'em in the Smoker, keeping them good to go until the place closes at 11PM...IF the Q Joint does not have a good holding cabinet. They are Foiling to retain moisture and held by other means of heat or they are Refrigerating the Ribs and Re-heating before serving each order. Why do you think across the country most folks want Fall Off the Bone? That is what they get in Restaurants because of Foiling or Holding in a Shaam...

Knowing how to tell the Ribs are Done is the ART behind great ribs...Pull Back is not a perfect indicator, because moisture in the meat, smoker temp, fat content, Pigs age and Cut of rib, has an effect on how much Pull Back you get. Internal Temp is meaningless because it takes TIME at an IT over 160 to breakdown connective tissue. Smoke them at 160°F and it will take 8+ hours to get tender, bite through.You can put the Ribs in a 350°F Smoker and in short order the meat will get to 180-200° but will still be tough. The Bend Test is one of the most accurate but some of the already mentioned factors still have an effect. The BEST Test...Use ALL of the above, then Take a  Bite!...

...JJ

 

[red dog]

I also have quit foiling ribs. I like the crusty goodness on the outside of my ribs. If you foil it steams and it softens the crust. And I agree on the bend test. I got very little pullback on my last ribs but when picked up in the middle they bent enough to almost break in the middle. They were the best ribs I have ever done.

 

[yotzee]

I get the lions share of my ribs from the cryovac St Louis cut packs at Costco. More often then not I dont get much pullback due to the way I cut them.

 

[geaux lsutigers]

There are two test. Take a toothpick and test for tender nest or the bend test. I use the bend test. Google bend test. :)

 

[welshrarebit]

I can't speak for Popa Joe's Bone Suckin' Good Ribs in SC but most restaurants DO Foil or Paper wrap...BUT...The " Foil " is actually a super accurate, temp and humidity controlled, insulated 2' X 6' Stainless Steel box aka, a Holding Cabinet, made by Alto-Shaam or other company. You CAN'T finish smoking 400 Racks of BB Ribs at 10AM, and leave 'em in the Smoker, keeping them good to go until the place closes at 11PM...IF the Q Joint does not have a good holding cabinet. They are Foiling to retain moisture and held by other means of heat or they are Refrigerating the Ribs and Re-heating before serving each order. Why do you think across the country most folks want Fall Off the Bone? That is what they get in Restaurants because of Foiling or Holding in a Shaam...

Knowing how to tell the Ribs are Done is the ART behind great ribs...Pull Back is not a perfect indicator, because moisture in the meat, smoker temp, fat content, Pigs age and Cut of rib, has an effect on how much Pull Back you get. Internal Temp is meaningless because it takes TIME at an IT over 160 to breakdown connective tissue. Smoke them at 160°F and it will take 8+ hours to get tender, bite through.You can put the Ribs in a 350°F Smoker and in short order the meat will get to 180-200° but will still be tough. The Bend Test is one of the most accurate but some of the already mentioned factors still have an effect. The BEST Test...Use ALL of the above, then Take a  Bite!...:biggrin: ...JJ

I have an alto-shaa m (my comp wont let me type the name) combitherm express at work and that thing is sweet! I bet it would make an awesome smoker!!! Of course the thing is ridiculously expensive so I'm pretty sure my boss won't let me put my amnts in there... :th_crybaby2:

 

[grillmonkey]

 
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.

That said, we can get you there Grillmonkey.  Are you making your own rubs and sauces?

Last ribs I did 3-2-1 @ 225. I brined in salt, apple juice, pepper, and minced garlic. Rubbed in Meathead's Memphis Dust (a mix-it-yourself recipe). I've used that the last two times. The homemade sauce is an old family recipe (vinegar based). They were good, the family devoured them, they weren't great. I could have gone to either local BBQ joint and got them and been happier.

Prior to that, same rub, no foil. Again they were good, not great. It's the rub or brine or both. Understand, I haven't been doing this long, so I don't have a lot of experience to draw from.

Also, where my wife used to work, they had a cookout and she brought home some ribs that someone had cooked there, they were GREAT. Better than the restaurants'. They wouldn't divulge the recipe.

 

[gittinit]

I can't speak for Popa Joe's Bone Suckin' Good Ribs in SC but most restaurants DO Foil or Paper wrap...BUT...The " Foil " is actually a super accurate, temp and humidity controlled, insulated 2' X 6' Stainless Steel box aka, a Holding Cabinet, made by Alto-Shaam or other company. You CAN'T finish smoking 400 Racks of BB Ribs at 10AM, and leave 'em in the Smoker, keeping them good to go until the place closes at 11PM...IF the Q Joint does not have a good holding cabinet. They are Foiling to retain moisture and held by other means of heat or they are Refrigerating the Ribs and Re-heating before serving each order. Why do you think across the country most folks want Fall Off the Bone? That is what they get in Restaurants because of Foiling or Holding in a Shaam...

Knowing how to tell the Ribs are Done is the ART behind great ribs...Pull Back is not a perfect indicator, because moisture in the meat, smoker temp, fat content, Pigs age and Cut of rib, has an effect on how much Pull Back you get. Internal Temp is meaningless because it takes TIME at an IT over 160 to breakdown connective tissue. Smoke them at 160°F and it will take 8+ hours to get tender, bite through.You can put the Ribs in a 350°F Smoker and in short order the meat will get to 180-200° but will still be tough. The Bend Test is one of the most accurate but some of the already mentioned factors still have an effect. The BEST Test...Use ALL of the above, then Take a  Bite!...:biggrin: ...JJ

I have to agree. The secret to playing chicken is knowing when to flinch.

 

[yotzee]

Last ribs I did 3-2-1 @ 225. I brined in salt, apple juice, pepper, and minced garlic. Rubbed in Meathead's Memphis Dust (a mix-it-yourself recipe). I've used that the last two times. The homemade sauce is an old family recipe (vinegar based). They were good, the family devoured them, they weren't great. I could have gone to either local BBQ joint and got them and been happier.

Prior to that, same rub, no foil. Again they were good, not great. It's the rub or brine or both. Understand, I haven't been doing this long, so I don't have a lot of experience to draw from.

Also, where my wife used to work, they had a cookout and she brought home some ribs that someone had cooked there, they were GREAT. Better than the restaurants'. They wouldn't divulge the recipe.

IMO you have WAY too much trying to add flavor to the party. I would start first by not brining and try another rub. No foil either. Start basic.

This is my rub I use on all my pork. Sometimes I rub the night before, sometimes an hour before. Not sure I notice a difference.

All in tablespoons:

3 dark brown sugar
2 cajun seasoning (I usually make Emeril's recipe for Essence and have it on hand)
1 salt
1 fresh black pepper
1 cumin
1 cayenne
1 paprika
1 garlic powder

Try that on your next ribs. No brining. And try applewood if you arent using it. It may give you a milder smoke flavor. I use apple or hickory on ribs and the difference in taste is detactable.

 

[grillmonkey]

I'll try it not this weekend, but next.

 

[noboundaries]

I agree with yotsee, way too many mixed flavor profiles. The trick is to find flavors and smoke that compliment each other and the meat that fit your tastes.

I too WAY over did the flavors in the beginning. Simple is better then you can grow from there.

Now I lightly dust with my own simple rubs, smoke 6 hrs at 225-235 unfoiled with the woods I like, then sauce with a doctored commercial sauce for the last 30 minutes.

There's good recipes above. And I will say it probably took me 30 tries on a gas grill before I found what we loved and before I started smoking. That transferred to the smoker and the result dramatically improved.

BTW, I still tweak the recipe depending on my mood.

 

[padronman]

IMO you have WAY too much trying to add flavor to the party. I would start first by not brining and try another rub. No foil either. Start basic.

This is my rub I use on all my pork. Sometimes I rub the night before, sometimes an hour before. Not sure I notice a difference.

All in tablespoons:

3 dark brown sugar
2 cajun seasoning (I usually make Emeril's recipe for Essence and have it on hand)
1 salt
1 fresh black pepper
1 cumin
1 cayenne
1 paprika
1 garlic powder

Try that on your next ribs. No brining. And try applewood if you arent using it. It may give you a milder smoke flavor. I use apple or hickory on ribs and the difference in taste is detactable.

Agree with this also.  Pecan and Cherry are woods I use on pork and chicken A LOT!  Love those wood profiles.  The rub he posts is a great looking rub.  You can change out a spice here or there and come up with your "own" rub.  It's fun to experiment with these things. 

Scott

 

[yotzee]

Agree with this also.  Pecan and Cherry are woods I use on pork and chicken A LOT!  Love those wood profiles.  The rub he posts is a great looking rub.  You can change out a spice here or there and come up with your "own" rub.  It's fun to experiment with these things. 

Scott

Thanks Scott! We tend to work the same way.

The meathead rub has ginger and rosemary powder, very strong flavors. Ad in the brining and foiling liquid and there is a myriad of possible flavor conflicts going on. Memphis rubs are meant to be dry served, no brining, foiling or saucing. Thats why it has such strong flavors like rosemary.

 

[padronman]

Thanks Scott! We tend to work the same way.

The meathead rub has ginger and rosemary powder, very strong flavors. Ad in the brining and foiling liquid and there is a myriad of possible flavor conflicts going on. Memphis rubs are meant to be dry served, no brining, foiling or saucing. Thats why it has such strong flavors like rosemary.

I am not a fan of Rosemary (neither is the wife) even though I grow it (makes great plants that bugs HATE).  I do like ginger but usualy add it sparingly to my rub. 

 

[barnold]

I'm a bit late in responding to this thread, but after reading through it I wanted to toss in my 2¢ worth.

For years, I cooked pork spare ribs strictly by look, feel and time.  When I started reading and hearing about the whys and wherefores of the 3-2-1 method, I gave it a try.  My ribs had come out OK before, but foiling after the first three hours helped keep them moister.  Not that they were dry before; there was a small but noticeable difference.  As to them being mushy, I can see how someone might end up with them like that if you overdo the combination of stuff you put in the foil with the ribs.  When I foil, I use squeeze bottle margarine, turbinado sugar or powdered honey, spritz with apple juice and wrap.  If I served them shortly after removing them from foil, they'd be mushy.  Smoking the additional hour firms up the outside and adds a touch more color.  Foil is not a crutch, as some insist, but rather a procedure that many, like me, have learned to trust.

For now, the rub I use is Bad Byron's Butt Rub.  We like it but I would like to alter the profile a little.  It's got a good blend of spicy and sweet without going too far either way.  I'm planning to start throwing some different spices and herbs together in small batches to test.  In the meantime, BB is the way to go.

 

[chef jimmyj]

 
I'm a bit late in responding to this thread, but after reading through it I wanted to toss in my 2¢ worth.

For years, I cooked pork spare ribs strictly by look, feel and time.  When I started reading and hearing about the whys and wherefores of the 3-2-1 method, I gave it a try.  My ribs had come out OK before, but foiling after the first three hours helped keep them moister.  Not that they were dry before; there was a small but noticeable difference.  As to them being mushy, I can see how someone might end up with them like that if you overdo the combination of stuff you put in the foil with the ribs.  When I foil, I use squeeze bottle margarine, turbinado sugar or powdered honey, spritz with apple juice and wrap.  If I served them shortly after removing them from foil, they'd be mushy.  Smoking the additional hour firms up the outside and adds a touch more color.  Foil is not a crutch, as some insist, but rather a procedure that many, like me, have learned to trust.

For now, the rub I use is Bad Byron's Butt Rub.  We like it but I would like to alter the profile a little.  It's got a good blend of spicy and sweet without going too far either way.  I'm planning to start throwing some different spices and herbs together in small batches to test.  In the meantime, BB is the way to go.

I could not agree more strongly!  I doubt the " Foiling is a Crutch " folks say, " Electric Slicers are a Crutch! " or " Grinders are a Crutch "...Tools are Tools and anything that gets the job done the way YOU like it is not a CRUTCH!  In the 60's, hardly a Rib Recipe came out that didn't include Boiling them for an hour first! Was that a Crutch or just the school of thought at the time.  

My last few Rib Smokes were 275°F, 4 hours no Foil. After the last one my entire family wanted to know, " Why have you stopped using your awesome Foiling Juice!?! "...

... See if you can guess what I will be doing from now on???

...JJ 

 

[sqwib]

Yeah the term Texas Crutch seems unfair but its only verbage that has been used for who knows how long. Using the Texas Crutch is a great tool and the end results are usually satisfactory.
Foiling is a tool just as any other tool we use to achieve desired results

 

[stickyfingers]

You all are forgetting that one of the main reason comp guys foil is to prevent the ribs from getting too dark. Remember it's all about balance.

 

[padronman]

I also don't believe that foiling is a "crutch" I believe it's just a term used.  I personally don't foil and won't......but only cause I am happy with the outcome of what I cook.  I always say cook the way you like......and like the outcome.

Scott

 

[yotzee]

I did a rack of ribs yesterday.  Dialed the smoker in to about 250, loaded some hickory and put the ribs in. After that I took the wife to the doctor to have a procedure done.  Gone 3 hours so the ribs never were touched.  Returned home and after the 4th hour I took a look and they were getting there.  Sauced with my homemade sauce twice in the last 45 mins and after about 5.5 hours I had perfect ribs.

Moist and juicy, clean bite through and slight tug, and all the meat came off the bone.   Like I heard Johnny Trigg say yesterday on an old episode of Pit Masters, sometimes you have to keep BBQ the way it was meant to be - Simple and easy.

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[grillmonkey]

 
I did a rack of ribs yesterday.  Dialed the smoker in to about 250, loaded some hickory and put the ribs in. After that I took the wife to the doctor to have a procedure done.  Gone 3 hours so the ribs never were touched.  Returned home and after the 4th hour I took a look and they were getting there.  Sauced with my homemade sauce twice in the last 45 mins and after about 5.5 hours I had perfect ribs.

Moist and juicy, clean bite through and slight tug, and all the meat came off the bone.   Like I heard Johnny Trigg say yesterday on an old episode of Pit Masters, sometimes you have to keep BBQ the way it was meant to be - Simple and easy.

I agree. It's when I try to get fancy that I usually run into problems.