I haven't used the foil method I think its worth a shot I just made a rack the other day and it came out horrible...I don't beleive I cooked them long enough or used enough seasoning and mustard base....I'm going to give it a shot again this weekend but likely can't use Ribs since I just did some yesterday Im trying to get my BBQ skills up before the 4th I've been going for a few months....The Corn came out well and the sausage but the ribs I fukked up on.
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
I haven't used the foil method I think its worth a shot I just made a rack the other day and it came out horrible...I don't beleive I cooked them long enough or used enough seasoning and mustard base....I'm going to give it a shot again this weekend but likely can't use Ribs since I just did some yesterday Im trying to get my BBQ skills up before the 4th I've been going for a few months....The Corn came out well and the sausage but the ribs I fukked up on.
Oh, for sure. Not sure what my girl wants but ill post up some pics.
GPBear
The Tape Crusader
...y'all brehs ever BBQ'd a pizza
on the low
on the low
...y'all brehs ever BBQ'd a pizza
on the low
Nah I'm not to that point yet im still on meats and veggies.
The foil method works because ribs need to cook slow and slow to get that tenderness. Otherwise the ribs will cook fast and be tough.
Its still early in June so you could do a rack of ribs a week until the 4th. Thats plenty of time to try different methods and see what works best for you.
So here were the ribs I fukked with today
-Got them for 6 bucks at food lion (1/2 off)
-Not the best quality ribs but this was just a quick cook to test out a new grill
-Cooked these on a gas Grillbut I had no choice
-Removed the membrane from the underside of the ribs (This makes the ribs much more tender)
-Rubbed them in honey mustard (the vinegar helps the dry rub set into the meat quicker)
-applied the dry rub to both sides liberally
Cooked them @250 off heat for 3 hours, these ribs looked all fukked up
After three hours I wrapped them with adding butter, honey, and brown sugar inside the tin foil
Took them out the tin foil and when I tried to move them with the tongs the fell apart - a good sign but bad for presentation
Sauced them and placed back on the grill for 45 min
The sugar in the sauce caramelizes and its ready to pull from the grill
Let the ribs rest before you cut for around 20 min
Chop them up and pour the extra juice from the tinfoil on top for you sauce (the sugar butter and honey melt together for one the best sauces you can imagine)
Them bytches were
KritNC
All Star
Na if you foil from the start you sacrifice alotta flavor.
First off you wont get any smoke on the ribs which is, in my opinion, one of the most important parts of BBQ. Try this, prepare ribs the exact same way, but for one set add Cherry wood chips to the charcoal and for the other just use straight charcoal and see how much different the flavor is. (That smoke ring =
Also when you keep them in foil the entire time you sacrifice creating a beautiful bark and the ribs basically end up getting boiled which makes them come out mushy.
I understand it speeds up the cooking process, but in my mind the extra 2-3 hours saved is not worth it. BBQ is supposed to take some time, thats just something you gotta accept going into the process. Thats what makes it so beautiful breh
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Lakers Offseason
Superstar
Here's the thing with wrapping in foil, you're essentially steaming it and will make it more tender. If you leave it in there too long though the meat will just fall off the bones when you try to cut it. If you like the meat tender like that, then it's all good. I do both, one rack in foil after 2.5 hours and cook for another 1.5 hours, another rack not in foil for the entire cooking. But you need to at least smoke it before putting it in foil to get that smoke ring and flavor that comes with it.
The ribs that I don't put in foil has more intense flavor from the rub and smoke (I use a mix of hickory and apple). No sauce needed for this.
The ribs I put in foil is more tender but the rub mix does lose some of it's flavor profile when it's being steamed. I add honey and butter when I put it in foil and then like @KritNC mentioned, sauce it and carmelize on direct heat afterwards. This takes on a bit more sweet flavor.
Chicken and Beef ribs. We like chicken fillets at my house
KritNC
All Star
I threw on some ribs. They've been on for about 30 mins. Using the snake method. The temp has been stable @ 250. In the video I said they've been on for about an hour and it's 1 pm, at the time they were on for about 30 mins and it was about 12:45.
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I should have enjoyed it while it lasted, my air conditioner blew out yesterday. its like a $12 fix but nobody in my area has the part and a majority of air conditioning places are wholesale only so they only sell to the vendors that go out and fix them in bulk. its a fukking racket. I could a single capacitor but id have to wait until tomorrow or friday to get it
Might throw on some burgers just cause im pissed.....
Might throw on some burgers just cause im pissed.....
