EGGARY Posted September 10, 2016 Report Posted September 10, 2016 Plan on cooking smoking some Spare Ribs tomorrow. I have done Ribs many times and usually do them without Foil. Lately when I see recipes and/or videos they say to foil. Am I missing something by NOT foiling ? I prefer a nice bark on the ribs. If the ribs are foiled, there is no bark. Am I the only one with this quandary ? I think it is my ADD as I am always looking forward to making good BBQ. Another thing, I have seen where ithe cooking time is 5-6 hours. Would they not be mushy ? I want "Fall-off-the-Bone" but I also want a little chew as well. I cook the ribs at 250*. Thanks.
Pequod Posted September 10, 2016 Report Posted September 10, 2016 (edited) I've tried foiling and don't see the attraction. I prefer, by far, to run naked the whole way. So in my opinion, no, you aren't missing anything. As far as cook times, I cook St. Louis cut spares at 275 and am typically done in 3.5-4 hours. I start checking for doneness at 3 hours using the bend test, and then every 30 minutes after that. At 250 I'd expect 4-5 hours. Edited September 10, 2016 by HalfSmoke
Syzygies Posted September 10, 2016 Report Posted September 10, 2016 Aaron Franklin of Franklin Barbecue favors a third option: Pink (uncoated) butcher paper. The white butcher paper is coated and no better than foil, but the pink partially breathes. I used to be in the diehard "no foil" camp after my initial experiments, but Aaron Franklin has won me over to at least trying pink butcher paper every now and then. His book goes into details. Bear in mind his needs. His restaurant cooks a slew of meat, to sell over several hours until gone. Paper may be ideal for this uncertain delivery window. One might be able to do better without paper, with an absolute target schedule in mind. I'm not sure, and the pink butcher paper is fun, one more prop to signal to my guests that they're going to like this. (Cooking is theater.)
5698k Posted September 10, 2016 Report Posted September 10, 2016 http://barbecuebible.com/2015/01/20/3-2-1-method-ribs/I don't like foiled ribs. It adds difficulty to your cook, and makes them mushy to me. Rob
bosco Posted September 10, 2016 Report Posted September 10, 2016 Franklin butcher paper on brisket is the real deal. For ribs let them fly no foil. I spritz on the hour with apple juice and cider vinegar. 1
Aussie Ora Posted September 11, 2016 Report Posted September 11, 2016 I used to foil you can really add some great flavours to your ribs but they can become a bit mushy but nothing I never liked. I just go straight now prefer them that way and not much mucking aroundOutback Kamado Bar and Grill
Steve M Posted September 11, 2016 Report Posted September 11, 2016 I have done both but I think I prefer not to foil. It is easy for them to get away from you in the foil and harder to monitor. I think experimentation a few dozen times is in order 1
Stile88 Posted September 11, 2016 Report Posted September 11, 2016 I haven't done any on the kk but when i did them i don't foil either
Shuley Posted September 11, 2016 Report Posted September 11, 2016 I'm going to try no could be next time I cook ribs (hopefully today) I want to have an opinion lol
tony b Posted September 11, 2016 Report Posted September 11, 2016 I'm in the "no foil" camp for ribs and pork butts. Brisket, I'm 100% in the Franklin pink butcher paper camp. 2
ZooBeeQ Posted March 18, 2017 Report Posted March 18, 2017 All you no foils , do you use the deflector pan ? zo0
Pequod Posted March 18, 2017 Report Posted March 18, 2017 (edited) 25 minutes ago, ZooBeeQ said: All you no foils , do you use the deflector pan ? zo0 Depending on what it is, I'll either use a layer of aluminum foil for minor drips or a disposable pan for bigger drips. Some have been known to use the included metal drip pan, but I use mine as a serving platter Edited March 18, 2017 by HalfSmoke
CeramicChef Posted March 18, 2017 Report Posted March 18, 2017 I don't wrap any cook using foil, peach paper, etc. I like my bark well set and to my mind, kamado cooking solves the moisture problem endemic to cooking in most high airflow cookers like Franklin uses. I've never had a dry cook in a kamado, especially using the KK! 1
Paul Posted March 19, 2017 Report Posted March 19, 2017 17 hours ago, CeramicChef said: I don't wrap any cook using foil, peach paper, etc. I like my bark well set and to my mind, kamado cooking solves the moisture problem endemic to cooking in most high airflow cookers like Franklin uses. I've never had a dry cook in a kamado, especially using the KK! Agreed. I don't wrap anything either. I'll use foil as a drip pan and just straight smoke from there. 1
CeramicChef Posted March 19, 2017 Report Posted March 19, 2017 (edited) For drip pan's I use the heavy gauge foil pans. I've the KK drip pan, but it's simply too lovely to use as a mere drip pan. Instead I use it as a serving platter and it compliments my Que quite nicely. Edited March 20, 2017 by CeramicChef 2
mguerra Posted March 23, 2017 Report Posted March 23, 2017 Get nine ribs. Foil three, pink paper three, run three naked. You'll have your answer. 2
Aussie Ora Posted March 23, 2017 Report Posted March 23, 2017 I've foiled a few times .but mostly find I don't need to going straight my ribs pork all come out juicy .I use foil as a deflector to catch drips .Aluminium trays for the stuff that likes to drip more .my drip pan is still in its plastic wrap lolOutback Kamado Bar and Grill
Syzygies Posted March 24, 2017 Report Posted March 24, 2017 On 3/19/2017 at 0:08 PM, CeramicChef said: For drip pan's I use the heavy gauge foil pans. I've the KK drip pan, but it's simply too lovely to use as a mere drip pan. Instead I use it as a serving platter and it compliments my Que quite nicely. Paella pans (lined with foil) make awesome drip pans. They're the right shape, one can tune the diameter. Toss the foil lining rather than a standalone foil pan, less waste. 1
