Ribs This Weekend

Discussion in 'Pork' started by adam d, Jun 20, 2015.

  1. adam d

    adam d Smoke Blower

    Wife and I are having a BBQ for some friends, too bad it's starting to rain a bit... not going to stop me from smoking up some ribs.

    I have 6 racks here I'm smoking today. I'll do the 3-2-1 method. First time smoking ribs as well btw. I do notice that a lot of you DO NOT foil your ribs? Maybe I should avoid that? I have a good amount of rub on there as you can see, I also put the rub on last night around 9pm (it's 1:30pm here now). So it got to marinade overnight... should I foil them? Be easier if I dd not have to. And if I can get them done quicker without foiling, even better... not sure what the real point in foiling is other then to make them a bit more firm from what I read?

    I can fit 6 total racks in my weber rib holders... I did cut one rack up at first, but realized I didn't need to. 3 on the top, 3 on the bottom.

    Last edited: Jun 20, 2015
  2. joe black

    joe black Master of the Pit OTBS Member

    You do not need to foil. Foiling will somewhat speed the cooking process, but can also tend to make the ribs mushy if your timing is not spot on. I didn't foil ribs for many years, then the foiling thing started. Probably from the BBQ Pitmasters TV show. I foiled for several years, but got tired of mushy FOTB ribs. Now I no longer foil and am happy with my ribs again, as are my family and friends. They are now firmer and have a slight tug. Good luck and let us know how they come out. Joe
  3. adam d

    adam d Smoke Blower

    I won't foil then. I'll cook them for 5 hours, then mop them with BBQ sauce and let them go another hour. Hopefully that's enough time but i'll test them to verify. My temps are also around 240 so slightly higher then 225
  4. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    I have always foiled mine but I am doing 6 racks tomorrow and I am going to do some side by side comparisons to see which I like better. I am hoping everyone likes the unfoiled ones better just to make things easier.
  5. adam d

    adam d Smoke Blower

    That's an idea... I also have 6 racks I could do half and half... but I have a lot of things to do, like cook other food. So maybe i'll just let them go.

    I think im going to BBQ some chicken afterwards on the smoker. I have some rub leftover (different flavor) and different kinds of BBQ sauce.

    Only takes a few hours to do some chicken wings and drumsticks
  6. adam d

    adam d Smoke Blower

    So everything was a big hit. Everybody liked the chicken and ribs. I smoked some chicken wings on the smoker for about 1 hour to 1 1/2 hours then threw them on the grill for about 5-10 minutes.

    The drumsticks I used the same rub but put them right on the grill, people liked those.

    Ribs were good. A bit spicy for my taste but now I know to go easy on the rub next time. I used a LOT of rub, more then I Really needed. I'm used to pork shoulder which can take a lot of rub. I forgot that ribs don't have too much meat on there.

    But good. I ended up giving my neighbors an entire tray of ribs as they were having a party and I still had 3 trays for ourselves.

    I have 2 trays as leftovers,so those will go to work tomorrow.

  7. locovet

    locovet Fire Starter

    That looks really good Adam!. Makes me wish I would have done some smoking today!
  8. smokingrookie

    smokingrookie Smoke Blower SMF Premier Member

    Looks good can't wait till mine are done.
  9. farmerchad

    farmerchad Smoke Blower

    Looks good. Still waiting on mine. It will be a while.
  10. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    It looks great Adam!

    I go back and forth on foil.  I like my ribs without foil, my wife likes hers FOTB, so I end up doing both ways most of the time.  When I do foil, I only do for an hour 3-1-1. or 3-1-2.

    Smoke on!
  11. b-one

    b-one Smoking Guru OTBS Member

    Looks great,wish I was your neighbor!
  12. bryce

    bryce Smoking Fanatic

    Great job Adam. Glad your cooking was a big hit!

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