Question about wrapping in foil

Discussion in 'Pork' started by pduke216, Aug 29, 2007.

  1. pduke216

    pduke216 Meat Mopper SMF Premier Member

    I have heard most of you talk about foiling your ribs. I am doing about 14 lbs of Country Style Ribs Saturday. Would it be an option to put the ribs in a heavy duty foil pan and cover them with foil or just use heavy duty foil. Also how much apple juice mix do you add to the foil?

    Thanks, Paul
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Pans and foil cover would work well. You might want to add about 1/4 to 1/3 cup to each pan. When I foil spares or babybacks in foil, I put an ounce or two in each packet.

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. bigal

    bigal Smoking Fanatic OTBS Member

    I use just foil for ribs, but everything else gets the pan. El Gato has covered the rest.
     
  4. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I did about 20# of country style ribs for a party a while back, i put them in a pan and foiled, they served the right out of my pan, i added about 1/2 cup of pineapple juice.
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I would think 14# of ribs would give off quite a bit of juice, smokin em in the pan sound's like a great idea!![​IMG]
     
  6. pduke216

    pduke216 Meat Mopper SMF Premier Member

    Are you saying that I should put them in the foil pan from the get go? Or smoke them on the grates and then move them to the foil pan?
     
  7. deer meat

    deer meat Smoking Fanatic OTBS Member

    I guess if you wanted all the juice, pan from the start. I would think they may get mushy.
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Start on the grate. Pan when you foil.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. deer meat

    deer meat Smoking Fanatic OTBS Member

    I agree with meowey
     
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i think he's asking about 3-2-1 ribs but panning the 2 part. yeah that works fine pduke. personally i usually spritz 2 or 3 times before the 2nd phase so i spritz as i wrap & thats enough juice for me. if yer wonder ing that the 3-2-1 method is- it's right up there on the left side bar under doing ribs. it's just a basic guideline- not set in stone. you can find many references to that method around here. most likely 2-2-1 for country style ribs - depends on the fat on the ribs.
     
  11. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    I agree with gypsyseagod... I spritz then pan and cover. I like to have at least 1/4" juice in the bottom of the pan. when I cover.[​IMG]
     
  12. pduke216

    pduke216 Meat Mopper SMF Premier Member

    Actually I am not going to 2-2-1. I am going to try taking the country style ribs to 160 and then put them in the pan until they reach around 180. Does this sound like a plan? These ribs are huge. There are 2 Pkgs and only 7 per Pkg and there is 14# of them. Any suggestions on saucing these? My wife is a huge BBQ sauce fan. Sorry for all the littile questions but I am a little weird the first time I try cooking something new.
     
  13. [​IMG] I did 6 lbs yesterday this is the way I did them. I also did the 6th hour back on the grill to firm them up. They now be ALL gone.
     
  14. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i've done it that way & straight from the covered pan to cutting board they were literally falling off the bone. i like to firm them back up a little.
     
  15. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Sounds good! Let us know how they come out. Include some Q-view if you can. I know what you mean about the first time you try cooking something new. I drive myself and everyone in the house crazy.

    Good Luck and enjoy!


    Take care, have fun, and do good!

    Regards,

    Meowey
     
  16. jts70

    jts70 Smoking Fanatic OTBS Member

    CSR's can get dry really quick. I think if you take them to 160 and then foil and then take to 180 they will be dry, really dry. The fat content is really the key to moist CSR. Remember pork is done at 160. What i have done in the past is take them to 145 foil until they reach about 155. Pull them and let them sit for about twenty minutes, they will come up to 160 easy in that time. Should be plenty juicy then again i have had them dry , like I said the fat conten is the key.


    Hope this helps, good luck and let us know how it turns out.
     

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