Foiling Ribs

PitBully · Posted: Jan 08 2010 Post subject: Foiling Ribs

I was just watching the Pitmaster show and noticed what Trigg put on his ribs prior to foiling them.

It appears he puts butter, brown sugar and honey then foils them.

Has anyone here done this? It sure sounds delicious.

BigPhil32 · Posted: Jan 08 2010 Post subject:

funny you mentioned this...i am going to try it this weekend, and found an example here today...

http://www.thesmokering.com/forum/viewtopic.php?t=34858

hope it works out for you!!!

4LittlePigs · Posted: Jan 08 2010 Post subject:

Layer of brown sugar, butter and a squirt of honey. Lay the ribs meat side down on that layer. Then do the same on the bone side of the ribs. All that turns to liquid and makes a rib that makes you want to slap someone!! They are that good! Cool

Not really cost effective in my restaurant but that's how I make them at home and for company.
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PitBully · Posted: Jan 08 2010 Post subject:

Excellent. I will give those a shot at my next go around.

Old Dave · Posted: Jan 08 2010 Post subject:

It is NOT butter!!
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BigPhil32 · Posted: Jan 08 2010 Post subject:

parkay....

mwillis · Posted: Jan 09 2010 Post subject:

Could be butter if you want it to be. You could probably use bacon fat. OK, who's the first to try that?
Willis
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fireman_pete · Posted: Jan 09 2010 Post subject:

with all that sugar, isnt there a good chance of it burning and you having a black burnt mess????

I guess I need to see at what temp sugar burns.
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SoEzzy · Posted: Jan 09 2010 Post subject:

BluDawg · Posted: Jan 09 2010 Post subject:

I'm a dry rib person my self. If I want something with all that sugar I'll have a piece of Pecan Pie. Johnny Trig don't like is comp ribs he said so in the first show, he cooks for the judges. He prefers S&P and Smoke when he cooks for himself. I know that I'm in the minority but to me great BBQ don't need no sauce. If you ever find yourself at my ranch here in TX. and I'm cooking "Q" you better bring your own sauce when you come cause you wont find any here, and the closest grocery is 32 mi away. Oh just to stay on topic, I don' t foil my ribs or any thing else. If you know your pit you don't need it.
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polock · Posted: Jan 09 2010 Post subject:

my last few times i have done ribs I have been skipping the foil. I have raised the heat to up around 285 and give the ribs a heavy coating of my bbq rub then constantly spray with a mixture of applejuice vinegar, jack, and simple syrup made with turbinado sugar instead of white sugar.

I have been taking them off around 4-5 hours and they have been great. moist, the perfect doneness where they don't just fall off the bone. and great smoke flavor. I am not sure if i will ever foil another set or not
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polock · Posted: Jan 09 2010 Post subject:

my smokers have water pans too though so that does help keep them moist
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stringbender128 · Posted: Jan 09 2010 Post subject:

so did anyone catch the ingredients?
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SierraScott · Posted: Jan 09 2010 Post subject:

I tried foiling the ribs smothered in BBQ sauce before and the results were good, but never as good as just going for it. I use my own blend of 9 spices on ribs and pork butt. I burn a combo of oak and apple. I go heavier on the apple for a natural sweetness and have had some of the best ribs ever. The last butt I did was the ultimate. I find the more I strip down the process and let the meat and the smoke work together the better it tastes.

The guys on this show are tossing everything they can in the rubs and injections and sauces and brines and marinades and double marinades and pre rubs and smoking rubs and, and ,and, and... all for a trophy. I saw a show on tv a couple years ago about Memphis in May and they were mopping the pork butt with Italian Dressing. Shocked

After the brine and rub and injection and re-rub...

I don't want, at all, to sound like a crass jackass, but feeling the need to cook ribs in butter and sugar to make them taste good? I don't know, man... not at my house.
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stringbender128 · Posted: Jan 09 2010 Post subject:

so was it butter?
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Oregon smoker · Posted: Jan 09 2010 Post subject:

daddywoofdawg · Posted: Jan 09 2010 Post subject:

At comps I think judges are looking more for that something diffrent in taste then they are looking for a meal.
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BluDawg · Posted: Jan 10 2010 Post subject:

Canadian Bacon · Posted: Jan 10 2010 Post subject:

It was also mentined in the show that alot of guys have stopped using that brown sugar method and have gone back just spritzing with pure apple juice for that added extra layer of flavor.
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Big Ron · Posted: Jan 10 2010 Post subject: