Temperature as a control point to determine the use of foil.

Discussion in 'General Discussion' started by gacp, Nov 20, 2013.

  1. Hi all,

    I want to know if you guys use the internal meat temperature to know when to apply the use of foil for a more tender and juicy meat.

    I usually smoke pork ribs.

  2. Ribs are by time not by IT. ribs after 3 hours and daby back ribs are after 2 hours Use the 3-2-1 or the 2-2-1.

    Happy smoken.

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hello , GACP , I know that most people will open the lid of the Smoker often as the Ribs are cooking , most likely every 45min. to an hour. However if you obtain a lignt blue smoke out of you stack , and the pit is up to cooking temp,225*F to 250*F , I like to set them in the smoker naked throughout the whole process .

    You will find that if you let the lid stay closed until  4hr. , open it and if the color is what you would like , wrap them (they will most  likely fall off the bone) . I don't(except for the 4hr. bend test and check for color ) wrap mine through the whole process and on the 5th. hour I will take them out. They have a little bit of tug as they come off the bone. Just the way I like them .

    Last edited: Nov 20, 2013

Share This Page