TraderRick Posted October 26, 2009 Report Share Posted October 26, 2009 For my second cook I did dry rubbed loin back ribs and a fatty stuffed with garlic, onion and chedar cheese. I cooked the ribs for 4 hours at 250, they were good but compared to foiled ribs it took a little more effort to separate the meat from the bone. So please chime in, when cooking ribs, loin or spares on the KK do you use a foil step? What are your cooking times and temps. Here's some pics of the cook Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted October 26, 2009 Report Share Posted October 26, 2009 TR - Thanks for the pics! The two items featured look tasty! Up front - I don't foil. Although the recent readings I have done in this forum regarding the Brisket has me thinking that I might try... For your ribs, (JMHO mind you) they're not done yet. Don't let the clock tell you when your ribs are done, let the ribs tell you. Your pic doesn't show the meat pulling back from the rib bones very much. My ribs are typically done when the meat pulls back from the bone anywhere from 1/4" to 3/8". I also pull a bone out of the rib to see if it comes out clean. If I have met these two items (plus some feel that I have developed over time) then my ribs are ready! Keep it up and keep up the pics!!! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 26, 2009 Report Share Posted October 26, 2009 I do not foil ribs either. And agree with Condo12, ribs do not look quite finished enough for me either.... Look good though!! Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 26, 2009 Report Share Posted October 26, 2009 We tried both ways, and thought that foiling made for mushier ribs. There's a style of rib-making where one spends as little as possible on the meat, then makes a special sauce that makes the best of the situation. In this case, a foiling step is said to help the sauce penetrate. I will foil after the ribs come off, e.g. to then transport to a party, wrapped in towels in a cooler. Quote Link to comment Share on other sites More sharing options...
LarryR Posted October 27, 2009 Report Share Posted October 27, 2009 I do ribs using both methods. If I have guests who are wanting "fall off the bone" I foil, if its just for us, no foil. I've found one key (for me) is to firm the foiled ribs up on the gasser once their out of foil. Seems to prevent that "mushy" feel. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 27, 2009 Report Share Posted October 27, 2009 In this case does firm up mean dry out? I've found one key (for me) is to firm the foiled ribs up on the gasser once their out of foil. Seems to prevent that "mushy" feel. In this case does firm up mean dry out (a bit) ? Just some hot airflow? Gasser eeh? Hot air gun might work too... Quote Link to comment Share on other sites More sharing options...
primeats Posted October 29, 2009 Report Share Posted October 29, 2009 I wonder why you couldn't just remove the heat deflector to crank up the heat after the rib cook to crisp up the ribs? I have never foiled baby backs, and most of the time they are fall off the bone. For me it usually takes from 3.5 to 4 hours at 250/300, I usually do 9 or 10 at a time,and the ones on the outside are done a bit before the rest. No problem, I just move a couple racks around on the rib rack( I don't have Dennis's yet,someday!) to finish them off. The whole idea of the KK, or any ceramic type cooker is to take advantage of the low airflow,keeping the moisture in the product. I've not used foil before, so I can't say it's not a great idea, I'm just saying I have achieved a level of Q'ing that I'm really satisfied with, brisket included, I may try foil once just to try it. If you guys want to try something that is a whole lot easier try a chuck roll, very forgiving, and it stays moist longer! You don't get the dissolve in your mouth texture profile as from the point cut of a brisket, but it sure is satisfying! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 29, 2009 Report Share Posted October 29, 2009 I'm sorry Larry, I just can't help it..... I know there's eats I like no one else does; but ribs on a gasser.... Quote Link to comment Share on other sites More sharing options...
Curly Posted October 29, 2009 Report Share Posted October 29, 2009 I'm sorry Larry, I just can't help it..... I know there's eats I like no one else does; but ribs on a gasser.... I usually have my gas after the food Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 29, 2009 Report Share Posted October 29, 2009 I'm sorry Larry, I just can't help it..... I know there's eats I like no one else does; but ribs on a gasser.... I usually have my gas after the food No wonder my ribs don't belong there....... Quote Link to comment Share on other sites More sharing options...
Tucker Posted October 30, 2009 Report Share Posted October 30, 2009 Foil or no Foil In Chris's book he has a 4hr recipie that includes a foil stage, they are excellent. I have never foiled for 100% of the cook. I usually do w/o foil, just dry rub using a rib rack to hold them on edge. 250-270 for 4.5hrs results in the meat having to be gently pulled from the bones, not really any effort at all, but it is not falling off the bone. I use a deflector and drip pan always. Try another 30min on your cook time. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted October 31, 2009 Report Share Posted October 31, 2009 Im with Tucker. I have tried some of the foil methods, and much prefer the texture of fully cooked ribs that were not foiled. I use indirect heat, standing on end in a rib rack until the meat pulls back from the bone and I can pull off a bone easily. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted October 31, 2009 Report Share Posted October 31, 2009 I'm in the no foil club too!! I prefer a little tooth over fall off the bone. Too easy to fall off the bone in foil, IMHO. I use a sortof indirect method. No stone but a foil drip pan between fire and ribs, ribs bone side down. Sometimes I'll pour a beer into the pan. Quote Link to comment Share on other sites More sharing options...
LarryR Posted October 31, 2009 Report Share Posted October 31, 2009 In defense of my "firming" method When I foil I use the gasser to firm out of convenience; transfer foil packet to gasser, unwrap, leave on a couple minutes per side vs. remove foil packets, remove grate, remove deflector, grate back on, waiting for temp to come up, putting ribs back on. I typically firm about 5 minutes per side. My personal preference is no foil, meat off the bone with a gentle tug. Unfortunately, many of our guests think rib perfection is fall off the bone. Don't quite get it but if that's what they want foiling is an easy way to achieve it and become a "Rib God" in their eyes. I also prefer my ribs dry, the fall off the bone crowd seem to frown on no sauce too. Quote Link to comment Share on other sites More sharing options...
bryan Posted October 31, 2009 Report Share Posted October 31, 2009 Re: In defense of my "firming" method Hang in there LarryR I'm with you! Quote Link to comment Share on other sites More sharing options...
Finney - Iron Pig BBQ Posted November 3, 2009 Report Share Posted November 3, 2009 I do, and have done, both. It all depends on the finished product you want and the amount of time you have to get there. Foiling speeds up the cooking time. Ya gotz to do what ya gotz to do. Quote Link to comment Share on other sites More sharing options...
Keytickler Posted December 24, 2009 Report Share Posted December 24, 2009 My KK is too new and I have not yet done ribs on it. My 3rd and 4th cooks on my KK are going to take place this weekend. However, I have had great results with BBQ ribs pre-KK by cooking them on indirect heat low and slow for about 4 hours until they are done, as described above. After taking them off the grill, I wrap each 1/2 slab in foil and put all of them in a brown paper bag to rest for an hour. (Don't ask why it has to be a brown paper bag--the recipe was specific about this.) When you are ready to serve, unwrap the ribs. They will still be hot. Only then put on BBQ sauce as a condiment if desired. I have had uniformly excellent results doing this many times. The texture of the ribs after resting in foil for an hour after cooking is fabulous. Try it! Keytickler Quote Link to comment Share on other sites More sharing options...
