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Ribs: Wrapped Vs Unwrapped
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TheTony
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PostPosted: Sun Jul 28 13 4:36 pm    Post subject: Ribs: Wrapped Vs Unwrapped Reply with quote

I am still a bit of a newb here, so I apologize if this has already been posted, or if this is posted in the incorrect section. Shocked

I am just curious, are you for, or against, wrapping? How come?

I usually wrap, but the last few times I haven't been happy with the texture (but enjoyed the flavor).

Thanks in advance!
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GF
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PostPosted: Sun Jul 28 13 8:00 pm    Post subject: Reply with quote

TheTony, I normaly don't wrap but, I'm not against it, I just like the results I get just leaving them alone. Wink

If you don't like the texture, try wrapping for a shorter time or not at all. That should let you know where the texture problem is coming from. Very Happy

Good luck.
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whitey
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PostPosted: Sun Jul 28 13 8:55 pm    Post subject: Reply with quote

I also don't like the crock pot soggy texture of the ribs when wrapped.
But the advice of wrapping for a shorter period is something to try if for whatever reason you still want to wrap.
Unwrapped ribs I use a mop, and use it regularly.(about once an hour)
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BluDawg
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PostPosted: Sun Jul 28 13 11:54 pm    Post subject: Reply with quote

No foil here,tried it twice in 30 yrs the second time was just to make sure the first time wasn't to my liking. I learned to cook with out foil growing up and it take less time without it I can cook a rack of BB in 3-3.5 hrs or Spares in 4-4.5 hrs foiling adds another 1.5 -2 hrs to the time.
I also like a dry savory smokey rib that has a little bite to it, Not a sticky sweet gooey soggy mess of *meat jello.
( *falling off the bone)
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texbbqpits
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PostPosted: Mon Jul 29 13 3:04 am    Post subject: Reply with quote

I'm surprised as you seem to be getting responses from non foilers so far. I also do not foil except after they are off of the smoker and into the cooler. Tom
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BUGSnBBQ
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PostPosted: Mon Jul 29 13 4:23 am    Post subject: Reply with quote

texbbqpits wrote:
you seem to be getting responses from non foilers so far.

Well, I'm another non-foiler Wink Laughing . I've tried it a couple of times (once doing the Trigg method) and didn't like the results. Made them kinda mushy, not as 'clean and crispy' (best description I can use) as I like.

Dang, now I'm craving some ribs Laughing
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BigOrson
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PostPosted: Mon Jul 29 13 4:28 am    Post subject: Reply with quote

I have done both. I prefer to not wrap mine. Of course, My method is to use lump with wood in the first basket of charcoal and then just charcoal after that. That way they don't get too much smoke.
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OldDominionSmoker
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PostPosted: Mon Jul 29 13 4:30 am    Post subject: Reply with quote

I usually don't foil or wrap, but the last two times I have made ribs, I wrapped them. I was pleased with how they turned out. I don't know if the tenderness was any different than usual, but I wanted to try to make them sweeter, and it worked. I added brown sugar and butter, and it made the ribs sweeter on the top end. I feel it gave me another chances to add flavor to the ribs.
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toymaster
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PostPosted: Mon Jul 29 13 4:51 am    Post subject: Reply with quote

I do both wrapped and unwrapped ribs. I usually wrap ribs that i put on my offset smoker and I don't wrap the ribs I cook on the grill. I like the extra flavor I can get in the ribs by wrapping in honey, sugar and a little liquid of choice and they do get more tender when I wrap. Yes it takes longer but I like the result (No my ribs are not mushy). I also cook ribs unwrapped on the grill. I have to spritz them often to keep them moist and they do cook faster. My personal preference is wrapped.
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darylb
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PostPosted: Mon Jul 29 13 8:39 pm    Post subject: Reply with quote

I've done it both ways but prefer wrapped. The mushy ribs described above is from leaving them wrapped too long. Done right, it makes them nice and tender. If I'm lazy I'll leave off the wrap. I like them that way but they arent going to be as tender. My wife (as well as most people who do not frequent bbq forums) like their ribs fall off the bone. With wrapping I can get them to FOB and still have great texture. I prefer to keep my wife happy so I wrap.
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1buckie
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PostPosted: Mon Jul 29 13 10:02 pm    Post subject: Reply with quote

BluDawg wrote:
No foil here,tried it twice in 30 yrs the second time was just to make sure the first time wasn't to my liking. I learned to cook with out foil growing up and it take less time without it I can cook a rack of BB in 3-3.5 hrs or Spares in 4-4.5 hrs foiling adds another 1.5 -2 hrs to the time.
I also like a dry savory smokey rib that has a little bite to it, Not a sticky sweet gooey soggy mess of *meat jello.
( *falling off the bone)



Dawg......you mean you never tried these ~~~>

http://www.thesmokering.com/forum/viewtopic.php?t=56552&highlight=stupor+bowl

bout halfway down the page.....yer askin' about them...... Very Happy

PS: they don't really sog out, unless they cook too long..... Laughing
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BluDawg
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PostPosted: Mon Jul 29 13 10:22 pm    Post subject: Reply with quote

No but I did make a Batch of the sauce and enjoyed it with my No foil bones Smile
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1buckie
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PostPosted: Mon Jul 29 13 11:58 pm    Post subject: Reply with quote

GREAT !!!!!

More than one way to skin a cat !!!!!
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necron 99
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PostPosted: Tue Jul 30 13 12:48 am    Post subject: Reply with quote

I usually wrap ribs in foil after about 4 hours in the smoke.

I cook ribs low & slow personally.

My wife likes the ribs better when they've been foiled, and I'm cooking for 2 (or more when we feed friends). Texture doesn't come out mushy unless the rack was really flippy-floppy when raw (I've had this happen once with a rack of St. Louis spares) or are left in the heat too long (I've done this a couple of times).

I find pork loin back ribs are the more difficult ribs to strike a happy medium due to the short bones being really meaty compared to the longer bones. Foiling helps even this out for me without drying out the longer bones end.
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Garry
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PostPosted: Tue Jul 30 13 3:21 am    Post subject: Reply with quote

Foil is not a component of the barbecue cooking method. I'm not sure where this fascination with foil, when supposedly cooking barbecue, came from. TV and the internet it seems. When you foil your meat you are steaming or braising not barbecuing. A different cooking method.
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G Spot BBQ
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PostPosted: Tue Jul 30 13 4:12 am    Post subject: Reply with quote

I'm a fairly new convert to the no foil crowd. I wish I would have gone no foil sooner. I like the texture and flavor better. Also had to keep a careful eye on the time in foil otherwise you wound up with shredded pork ribs. I use red oak and apple wood in the stick burner and have never had a problem with too much smoke flavor as others have mentioned by not foiling.

If you are getting over powering smoke flavor I think that has more to do with the way you are running your pit. Sounds like a intake/exhaust vent problem.

Most of the time all I can see is a heat signature out of my exhaust or very light blue wisps of smoke. My exhaust is always wide open and control everything from the fire box intakes.
Also it's nice to cut most of the foil use age out of the budget. Stuff is spendy. Shocked
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darylb
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PostPosted: Tue Jul 30 13 5:01 am    Post subject: Reply with quote

Garry wrote:
Foil is not a component of the barbecue cooking method. I'm not sure where this fascination with foil, when supposedly cooking barbecue, came from. TV and the internet it seems. When you foil your meat you are steaming or braising not barbecuing. A different cooking method.



Foil is a tool. Just as thermometer probes, water pans, gravity fed smokers, injectors, electric rotisseries, servo controlled vents, insulated fire boxes and vent fans. As far as I know, bbq started as meat on a rack over a fire or hot coals. Everything else is evolution of the process. It's all bbq.
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jess
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PostPosted: Tue Jul 30 13 5:16 am    Post subject: Reply with quote

Garry wrote:
Foil is not a component of the barbecue cooking method. I'm not sure where this fascination with foil, when supposedly cooking barbecue, came from. TV and the internet it seems. When you foil your meat you are steaming or braising not barbecuing. A different cooking method.
And wrapped tight enough- more like pressure cooking. Remember the "GUY" down the street that told you the secret to BBQUE? Boil them ribs for 30 min., then putum in the pressure cooker for 20 min. then putum on the hot grill for 10 min. with plenty of Kraft bbq sauce. Perfect ribs in 1 hr... Rolling Eyes Rolling Eyes Rolling Eyes
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BluDawg
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PostPosted: Tue Jul 30 13 6:09 am    Post subject: Reply with quote

Garry wrote:
Foil is not a component of the barbecue cooking method. I'm not sure where this fascination with foil, when supposedly cooking barbecue, came from. TV and the internet it seems. When you foil your meat you are steaming or braising not barbecuing. A different cooking method.
Thank you Gary Very Happy I feel a man crush coming on Shocked
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k.a.m.
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PostPosted: Tue Jul 30 13 8:23 am    Post subject: Reply with quote

Garry wrote:
Foil is not a component of the barbecue cooking method. I'm not sure where this fascination with foil, when supposedly cooking barbecue, came from. TV and the internet it seems. When you foil your meat you are steaming or braising not barbecuing. A different cooking method.

Neither is butcher paper but it is used. The fact is foil and butcher paper are just tools and if used correctly work fine.
These were foiled at the 3hr mark, They are tender not mushy. Wink



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