Spare ribs question - post smoke foil or not?

Discussion in 'Pork' started by brandonb, Sep 5, 2009.

  1. brandonb

    brandonb Fire Starter

    In honor of college football kicking off today I'm smoking my first slab of ribs (spare ribs st Louis style). I am doing two slabs, one with the 3-2-1 method and the other straight up with no foil for 6 hours. After the ribs are done should I foil and stick in a cooler like you do for butts? If not, what is the normal post smoke process for spares? I'm doing both dry with sauce on the side.
  2. alx

    alx Master of the Pit OTBS Member

    I have a cambro for my meaats to sit in.I hold them as long as needed.

    One suggestion would be if ribs are cooked the way you like them,then let them sit out 5-10 minutes then foil or wrap.This will allow some of heat to dissipate and not continue cooking in cooler/foil as much,but stay warm....
  3. brandonb

    brandonb Fire Starter

    What's a cambro? Also, how long is too long to to have the ribs sit in foil in a cooler? I don't want them to get soggy or mushy.
  4. alx

    alx Master of the Pit OTBS Member

    Cambro is an insulated food storage box.It has adjustable vents so you can maintain steady temps.I have had 2 briskets,2 butts 6 spares,chicken etc. in mine at one time for comps..My chicken and ribs get turned in within 15 -30 minutes of pulling.

    4 hours is about longest i have done.Some folks-not me- believe sitting can help meat tighten-as long as its not continuing to cook.I try to eat within 30 minutes of pulling ribs off smoker,but as you mention not always possible....
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I usually dont let mine sit foiled for longer than 15 minutes. Also consider some woods are very strong such as hickory. I sometimes foil my Stl. Louis racks to limit the amount of smoke taken on. You can always unwrap them before finish and firm em up on the smoker.

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