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Foiling Competition Ribs

 
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Grux
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Joined: 27 Feb 2011
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PostPosted: Fri Mar 11 11 5:02 am    Post subject: Foiling Competition Ribs Reply with quote

I am new to the competition scene. I have foiled and done no foil to ribs. What do you guys typically do in competitions

Why or why not?

Thanks!
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SoEzzy
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PostPosted: Fri Mar 11 11 5:21 am    Post subject: Reply with quote

I always use foil as a tool, sometimes you need the tool, sometimes you don't.

For the most part my team mate and I try and time our ribs, to come off the pit without foil, to rest without foil, and be presented never having gone into foil.

That said sometimes we screw up the timing, at which point the only way to finish them in time is to foil, and we will reach for the foil to get the job done.

Some folks use techniques that depend on foil, or depend on foil and a baste or marinade, in which case you need the foil.
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EastTennQcrew
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PostPosted: Fri Mar 11 11 5:45 am    Post subject: Reply with quote

I think you should ask yourself which you liked better.

The results are the biggest thing. People win with and without foil. Which do you do the best. The method you do the best is the main thing.

Don't follow a method just because someone else does it.

RandyE
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Garry
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PostPosted: Fri Mar 11 11 10:07 pm    Post subject: Reply with quote

I don't like to use foil. Whether it is needed or not seems to depend on the type of cooker you are using. Cooking in an offset I found it pretty much essential to use foil during the cooking process. When cooking on a WSM, Backwoods Smoker, or my Pitmaker Vault I never use foil and find it isn't necessary.

Garry
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vexter1
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PostPosted: Thu Mar 17 11 7:40 am    Post subject: Reply with quote

I've followed the 3-2-1 method at comps almost religiously for the last few years on the circuit - it has treated me quite well. However, the other guys are right - do what works for you - if you can turn out comp ribs with no foil and are used to it that way - nothing says you have to foil to compete. Teams win both ways. Go with what you know - good luck!
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FireTowerBBQ
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PostPosted: Thu Mar 17 11 7:53 am    Post subject: Reply with quote

I also have a Pitmaker vault, and while it may not be necessary, I do prefer to foil.
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INmitch
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PostPosted: Thu Mar 17 11 9:07 am    Post subject: Reply with quote

I foil for 2 reasons. 1st is it speeds up the cooking process a little. 2nd and most important is what we add in the foil with the ribs. It concentrates the flavors on the meat. We cook by time only. No toothpicks or temping. Wink
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allsmokenofire
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PostPosted: Thu Mar 17 11 10:25 am    Post subject: Reply with quote

INmitch wrote:
I foil for 2 reasons. 1st is it speeds up the cooking process a little. 2nd and most important is what we add in the foil with the ribs. It concentrates the flavors on the meat. We cook by time only. No toothpicks or temping. Wink

Really? What do you add?


Smile
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Sirsmokealot
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PostPosted: Thu Mar 17 11 11:37 am    Post subject: Reply with quote

allsmokenofire wrote:
INmitch wrote:
I foil for 2 reasons. 1st is it speeds up the cooking process a little. 2nd and most important is what we add in the foil with the ribs. It concentrates the flavors on the meat. We cook by time only. No toothpicks or temping. Wink

Really? What do you add?


Smile


Ketchup and All Purpose flour. Wink
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allsmokenofire
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PostPosted: Thu Mar 17 11 9:02 pm    Post subject: Reply with quote

Sirsmokealot wrote:
allsmokenofire wrote:
INmitch wrote:
I foil for 2 reasons. 1st is it speeds up the cooking process a little. 2nd and most important is what we add in the foil with the ribs. It concentrates the flavors on the meat. We cook by time only. No toothpicks or temping. Wink

Really? What do you add?


Smile


Ketchup and All Purpose flour. Wink

I guess it truly is all-purpose, huh? Laughing
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gooose53
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PostPosted: Thu Mar 17 11 9:30 pm    Post subject: Reply with quote

INmitch wrote:
I foil for 2 reasons. 1st is it speeds up the cooking process a little. 2nd and most important is what we add in the foil with the ribs. It concentrates the flavors on the meat. We cook by time only. No toothpicks or temping. Wink


I've never been successful just cooking by time....how do you do it???
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SmokinOkie
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PostPosted: Thu Mar 17 11 10:50 pm    Post subject: Reply with quote

INmitch wrote:
... We cook by time only.


Looks like everyone wants to know how you do that, me too. Question
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SoEzzy
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PostPosted: Thu Mar 17 11 11:36 pm    Post subject: Reply with quote

SmokinOkie wrote:
Looks like everyone wants to know how you do that, me too. Question


Not trying to point out some obvious facts...

Cooking 3:2:1 is cooking by time, so is 2:1:1 one takes 6 hours the other takes 4.

If you know your pit because you've practiced enough, and you now the relevant variables, and how to compensate for them, you can work backwards to calculate your needed start time.

These are all parts of cooking by time.

We can do it when things work right, but as I said if I need a tool to finish a cook when I got it wrong on my timing, foil is one way to do it.
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INmitch
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PostPosted: Fri Mar 18 11 11:24 am    Post subject: Reply with quote

OK here goes. I normally don't give super top secret things away......but....here goes.
1 mix 48 oz vodka n lemonade.
2 put rubbed ribs on 250 degree smoker
3 when drink is gone wrap ribs (You know with the HUNTS n flour)
4 make another drink
5 when drink is half gone unwrap ribs n sauce
6 when drink is gone cut ribs n put in white box
7 stumble to turnin with box.
8 go back to camp & start bit3hing about how bad we suck @ pork!
You have just lived the life as a Fowl Butt!!

Any more questions???
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allsmokenofire
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PostPosted: Fri Mar 18 11 11:48 am    Post subject: Reply with quote

INmitch wrote:
OK here goes. I normally don't give super top secret things away......but....here goes.
1 mix 48 oz vodka n lemonade.
2 put rubbed ribs on 250 degree smoker
3 when drink is gone wrap ribs (You know with the HUNTS n flour)
4 make another drink
5 when drink is half gone unwrap ribs n sauce
6 when drink is gone cut ribs n put in white box
7 stumble to turnin with box.
8 go back to camp & start bit3hing about how bad we suck @ pork!
You have just lived the life as a Fowl Butt!!

Any more questions???

He ain't lyin', I saw it last weekend....except for the Hunt's and flour part. Cool
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