EGGARY Posted November 21, 2013 Report Share Posted November 21, 2013 I have cooked Spare Ribs both ways, foiled and not foiled, and they are both good. With the KK is there a real need to foil ? When foiling there is not a lot of bark on the Ribs but they do get tender. What have been your experiences. I am making Ribs for a Birthday Party this Sunday and have to transport. So I am trying to figure out the best way to cook these Ribs. Thanks. Quote Link to comment Share on other sites More sharing options...
mk1 Posted November 21, 2013 Report Share Posted November 21, 2013 I only foil ribs when I want to add a flavored juice for sweetness (like pineapple). With the KK, I find low and slow at 225-250 for 4-5 hours is all you need for tender juicy ribs. I should note that those times are for a rib rack full of ribs...probably less for a slab or two due to more airflow.... Quote Link to comment Share on other sites More sharing options...
dstr8 Posted November 21, 2013 Report Share Posted November 21, 2013 I prefer the resulting texture of low and slow and without a rest wrap. The wife prefers the tenderness advantage of the wrapped rest...go figure. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 21, 2013 Report Share Posted November 21, 2013 Never wrapped while cooking on the KK, only afterwards when I need to transport or to hold for later dinnertime. I prefer my ribs done "competition," that is, not falling off the bone, but just tender enough to pull away easy and leave a good bite mark when you bite into the rib. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted November 22, 2013 Report Share Posted November 22, 2013 It appears to be a badge of honor not to foil ribs in the amateur BBQ world but I just can't get them tender enough for my family's taste without a foil stage after the cooking is completed and they are resting for an hour or so in the foil. And that is not anything near "falling off the bone". Quote Link to comment Share on other sites More sharing options...
mk1 Posted November 22, 2013 Report Share Posted November 22, 2013 I don't think of it as a badge of honor, just not needed. When I have them in my rib rack it is all I can do to get them out intact, they are so tender.... But that is the great thing about Q...it is great so many ways.... Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted November 22, 2013 Report Share Posted November 22, 2013 Gary, try this and I'm sure you'll be happy with the outcome. Set KK to 275 and cook ribs for 2 hours indirect heat. Pull ribs and foil. First add butter, honey, and brown sugar and place ribs meat side down in the foil. Place back on KK for 1 hour meat side down. After 1 hour pull off and unfoil and place back on KK for 30 to 45 min meat side up. Just make sure to keep KK at 275 for entire cook. During the last 30 - 45 minutes you can mop with BBQ sauce if you want. I do and love my ribs. Call me with questions My ribs are tender and I get a little firmness/bark on the outside. Actually my favorite ribs to eat are the slightly burnt ends. Sent from my SCH-I605 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted November 23, 2013 Report Share Posted November 23, 2013 I don't think of it as a badge of honor, just not needed. When I have them in my rib rack it is all I can do to get them out intact, they are so tender.... But that is the great thing about Q...it is great so many ways.... Ditto that! Quote Link to comment Share on other sites More sharing options...
