Absolutely, that works just fine.I had a question about foiling can I put the ribs in a foil pan and then put foil over the top? I think it would be quicker then pulling out and fooling around it. It should still steam in the foil pan.
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Yes you can I do this all the time.I had a question about foiling can I put the ribs in a foil pan and then put foil over the top? I think it would be quicker then pulling out and fooling around it. It should still steam in the foil pan.
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Bingo. Thanks for answering the OP's question. Whether you foil or not, time is the most important ingredient in getting tender ribs. Foiling for 2 hours hastens the process, but it CAN take it too far resulting in ribs that are in my opinion too tender. I happen to like a little less time in foil for a bit more firmness to my ribs. But that's me. I'd suggest the OP (if he's still around) check his ribs using the "bend test". A rack of ribs, when lifted in the middle with a pair of tongs, will bend in varying degrees depending on how far along they are in the tenderizing process. If they fold almost in half, you're probably there. Temp checking on ribs is difficult as there are bones, thin meat and connective tissue all occupying a very small area.One thing I would suggest is the fact that 165° is the temp at which the muscle starts breaking down as well as fat. It is also the most common temp I see when the plateau starts for smoking. The key here is the fact that when you see it reach that temperature it will take a while to break down that connective tissue and that is why you didn't end up with fall off the bone ribs. At least that is how I have always understood and based my own cooking times off of.
I agree with solar here but that comes down to personal preference. Most people and places talk about fall off the bone being the best for ribs and that is what a lot of people look for but I personally like it when it still has just a little pull to it. You still get a clean bone but you can use to bone to eat with still. But best of luck and make sure to stick around.I like the bend test myself. When ribs fall off the bone they are overcooked in my opinion. Sometimes you can't help it, but I am always disappointed with "fall off the bone" ribs.