Foiling ribs.

[3montes]

I use pork loin ribs. I call them baby backs. They are extra meaty just like the packaging says. Trimmed very nicely with membrane already removed. These are the only ribs I make anymore no reason to look for anything different. I quit foiling several years ago. I go strictly by the bend test for doneness. I'm not to humble to say I'm gaining a very favorable reputation for my ribs. I have been doing large events where there is usually a couple of meats but my ribs are always requested.

I have a wedding coming up in a couple weeks where I'm doing 70lbs of pulled pork and 40 racks of ribs. Seems the more events I do the more requests I get so I guess I'm doing something right.

That's why I'm sold on these pork loin ribs. Nice not having to peel 40 membranes!

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• 3montes
• Aug 26, 2014

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• 3montes
• Aug 26, 2014

 

[grillmonkey]

 
I use pork loin ribs. I call them baby backs. They are extra meaty just like the packaging says. Trimmed very nicely with membrane already removed. These are the only ribs I make anymore no reason to look for anything different. I quit foiling several years ago.

I will look for these around here in S. Georgia; they look good. Do you rub, baste, or spritz them? What's your recipe, cook time/temp?

My ribs need some work!

 

[3montes]

I use a rub from the Spice house. I buy 2 of their blends and mix them 50/50. Sugar maple garlic blend and Milwaukee Iron seasoning blend. They work well together. I spritz them with a mix apple juice and whatever is in the liquor cabinet. Something fruity like cherry schnapps or a fruity wine.

Because these ribs are so meaty I'm usually looking around the 5 hour mark for these to get done. Depending on how my temps are running.

I sometimes glaze with a product called Swine Apple. Best stuff on the planet. Google it you will find it.

 

[yotzee]

 
I will look for these around here in S. Georgia; they look good. Do you rub, baste, or spritz them? What's your recipe, cook time/temp?

My ribs need some work!

Grillmonkey, are you sure what you are looking to achieve?  What are you using as a comparison to your own ribs?

I would recommend first working on cooking technique, texture and doneness.  Then work on flavor profile.  That will help you get more consistent results.  Get the ribs done the way you want a few times, then play with spritzes, and brines, and rubs, and sauces.

 

[grillmonkey]

 
Grillmonkey, are you sure what you are looking to achieve?  What are you using as a comparison to your own ribs?

I would recommend first working on cooking technique, texture and doneness.  Then work on flavor profile.  That will help you get more consistent results.  Get the ribs done the way you want a few times, then play with spritzes, and brines, and rubs, and sauces.

I think that's my problem, I don't know what I want. I've done ribs plenty of times, I just haven't hit on anything that knocked my socks off. Chef JimmyJ posted a recipe on another thread I'm going to try this weekend. There is just so many different techniques and recipes out there it's hard to decide what to try.

 

[yotzee]

Try them all, one at a time.  Don't mix them or confuse them.  And don't be so hard sought for perfection.

Here's how I got where I wanted.  First I decided that I prefer St. Louis Cut side ribs.  So I only used those for a long time.   Then I decided that I prefer a rub that brings heat and sweet.  I believe I already shared my rub with you.  Its a good, standard BBQ rub.  Then I decided that I favor the vinegar type sauces over the sweeter sauces, so I went with that.

From there I kept those consistent and I worked on texture.  One weekend foil with just a little more of my rub and apple juice.  Tried those a few times, didn't like the texture, so I worked on not foiling and learning to just leave the ribs alone in the smoker for 3-4 hours.  I stuck with hickory wood because it was what I had on hand.  Practiced learning the doneness.  Bend test, toothpick test.  Got to where I had something consistent and could produce a good rib.   Now I just wing it with what ever strikes me the day of the smoke.

 

[noboundaries]

GM, you can't go wrong with Chef Jimmy Js input.  Always great stuff.  I'm a fan.

That said, Yotzee gave some great advice too.  With smoking meat, more is not always better.  Keep it simple and it is much easier to find what you are looking for to make your taste buds smile.    

 

[chef jimmyj]

 
I think that's my problem, I don't know what I want. I've done ribs plenty of times, I just haven't hit on anything that knocked my socks off. Chef JimmyJ posted a recipe on another thread I'm going to try this weekend. There is just so many different techniques and recipes out there it's hard to decide what to try.

Anything I can help with or clarify, send a PM and I will be happy to answer your questions...JJ

 

[grillmonkey]

 
Anything I can help with or clarify, send a PM and I will be happy to answer your questions...JJ

Thank you, I will. I'm turning the recipe over to the boss to see if it's workable for her, she controls all ingredients. I have to do all the laborious parts (slaving over the hot smoker, drinking beer, etc.).

 

[smoking jo]

 
Thank you, I will. I'm turning the recipe over to the boss to see if it's workable for her, she controls all ingredients. I have to do all the laborious parts (slaving over the hot smoker, drinking beer, etc.).

Any update on what you found worked or didn't work to improve your results GM?

 

[grillmonkey]

 
Any update on what you found worked or didn't work to improve your results GM?

Thanks to Chef JJ, I am now the neighborhood rib expert. Family and friends now look to me for advice on their ribs.

 

[kenafein]

Which thread was this?  I'm always willing to try a new way to make ribs.

 

[grillmonkey]

 
Which thread was this?  I'm always willing to try a new way to make ribs.

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

[stabone]

 
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

I use a very slightly modified version of JJ's recipe and have won 1st place in ribs 3 out of 4 competitions. The only reason we didn't get a call in the other competition was because the ribs were not cooked enough and we got hammered on tenderness. Even then, we still got 16th out of 48. At each competition I have had multiple people comment on my ribs by saying that they were "the best I've ever had." Of course, this foiling juice is only part of the battle......You still gotta cook good ribs. 

 

[cecil]

Geaux Tigers beat Fullerton!!!

 

[chef jimmyj]

 
I use a very slightly modified version of JJ's recipe and have won 1st place in ribs 3 out of 4 competitions. The only reason we didn't get a call in the other competition was because the ribs were not cooked enough and we got hammered on tenderness. Even then, we still got 16th out of 48. At each competition I have had multiple people comment on my ribs by saying that they were "the best I've ever had." Of course, this foiling juice is only part of the battle......You still gotta cook good ribs. 

OUTSTANDING!!!!! I'm feeling like a proud Grandpa. I don't compete but I can live vicariously through you and a bunch of other guys that have been walking using the Foiling Juice or a variation of it...JJ

 

[stabone]

 

OUTSTANDING!!!!! I'm feeling like a proud Grandpa. I don't compete but I can live vicariously through you and a bunch of other guys that have been walking using the Foiling Juice or a variation of it...JJ

Yeah, JJ, I even have the teams that taught us the ropes of competition BBQ asking for the recipe. And these are some pretty good teams so it says a lot. I think the butter and brown sugar foiling method is played out and everyone tries to use it. I wanted something different and this recipe does it for me. Thanks again for sharing the recipe! 

 

[morkfrompork]

Just my take on what`s been written.

1. Foil or no Foil is like wood choices.

2. Foil or no Foil is like rub choices.

3. Foil or no Foil will be argued forever.

4. Foil or no Foil will be decided by you and your family.

5. Foil or no Foil can only be decided after trying both ways.

I`ve tried both and am still trying different methods, rubs, mops, and wood mixes.

Not sure I`ll ever get "perfect ribs" and am kind of hoping I never do.

If I ever get those "perfect" ribs, I`ll spend the rest of my life chasing that taste, that might have had more to do with my mood and hunger level than actual taste.

To me the "perfect" rib is the one I`m eating at the time, while thinking about what I might change for the next time.

 

[mummel]

I foiled one rack and left the other in the smoker for 3-2.0.5.  One rack was juicy and tender.  The other one was tougher.  I didnt mark them so cant say which one was which.  Am I right in assuming the tender one was the foiled one?

 

[chef jimmyj]

 
I foiled one rack and left the other in the smoker for 3-2.0.5.  One rack was juicy and tender.  The other one was tougher.  I didnt mark them so cant say which one was which.  Am I right in assuming the tender one was the foiled one?

Most likely. The collagen connective tissues, binding the muscle fibers together and making the meat tough, breaks down easily when the IT hits 160°F...BUT...Add some liquid and the process is accelerated...JJ