Question on Foiling Ribs

sseige · Posted: Feb 01 2007 Post subject:

I never have used foil to rap ribs because of the amount that I cook at one time. If your cooking larger amounts and have a larger cooker try a large hotel pan sealed with foil with a small amount of liquid (water, apple juice, drippings from the last batch). I run spares at 250 for 3 hours smoked then 45 min panned over the hot spot in my off-set then 5-10 min on a very hot grill with sauce till glazed. It's a little extra work but have done well with it
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Ranucci's Big Butt · Posted: Feb 01 2007 Post subject:

That's true Mike, but when I got the DP I have found that I do not need to use foil anymore on ribs or butts, now brisket yes. I usually only cook BB's and there is a fine line with those if you foil as we know they can overcook very easily.
I just love my Fat50, and I'm not talking about my wife.
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BBQMAN · Posted: Feb 01 2007 Post subject:

I have a very large cooker, and cook lots of ribs (up to 64 slabs at a time). HD foil is a lot easier to use, and cheaper than steam table sized pans. Very Happy

It also disposes of a lot easier! Wink

The "average" (whatever that is) back yard to cook may want to use the pans, particulary if you plan on transporting them to another location. Very Happy

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"I Turned A Hobby Into A Business".
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BBQMAN · Posted: Feb 01 2007 Post subject:

sseige · Posted: Feb 01 2007 Post subject:

BBQMAN · Posted: Feb 01 2007 Post subject:

sseige, I wrap mine individually. Not quite sure how you would do three at a time!? Shocked

I buy HD foil at Sam's club on the big roll, and cut to length. When I'm done with the foil part of my cooks, it goes in the trash- no fuss, no muss! Wink

SS pans are way, way to much scubbing for me my man! Laughing

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

cruises8 · Joined: 30 Sep 2006 Posts: 17 Location: NH

I agree with WooDoggy. I think the 3-2-1 method is too long for BB's. I do a 2-1.5-1 method and they come out great. Very tender but not falling off the bone.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Here are some pic's of an "assembly line" so to speak of prepping ribs.
Notice that I all THREE of my smokers there, was a very large party we catered for a lumber company.

http://i159.photobucket.com/albums/t154/marvsbbq/P1010036.jpg

My son in cowboy hat

We cooked 525 lbs of ribs (131 slabs), 100 chickens cut 8/1, 24 gallons of baked beans (my own receipe cooked on the smoker),192 lbs of potato salad and 100 lbs of coleslaw.....all for 600 guests

http://i159.photobucket.com/albums/t154/marvsbbq/P1010038.jpg

http://i159.photobucket.com/albums/t154/marvsbbq/P1010037.jpg

http://i159.photobucket.com/albums/t154/marvsbbq/P1010039.jpg

http://i159.photobucket.com/albums/t154/marvsbbq/P1010037.jpg

NO FOIL except AFTER cooked, I foiled and left ends open so as NOT to cook any further and put in warmer box on bbq until serving time. Did nto slice until miniutes before serving
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Often imitated but never duplicated

BBQMAN · Posted: Feb 02 2007 Post subject:

Lookin' good in that Hawiian shirt Marv! Very Happy

Throw some sandals on, and head on down to Florida some time- you'll fit right in! Wink

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Yea, like I said before, the Hawiian shirt is my 'uniform' if you will, I did not make my son wear one...not a good visual with Hawiian shirt and cowboy hat do ya think???
The girls had thiers under thier jackets, was a cold morn that day, but hey, they wear jackets even on HOT days I think.....or at least 6-7 layers of clothes. Usually have to kick them away from the fire box, sucking up all my BBQ heat........lol
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Often imitated but never duplicated

sseige · Posted: Feb 02 2007 Post subject:

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

I stack 3 at a time, foil and leave one end open to "vent" so as not to over cook them.

As you say, would take a long time to do 1 at a time and lots of foil. I don't use the pans either, the SS ones NOR the dsposable ones for the ribs......just foil. Then when I slice them, I put them in the disposable pans for serving.

Marv
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Often imitated but never duplicated

sseige · Posted: Feb 02 2007 Post subject:

marvsbbq · BBQ All Star Joined: 15 May 2005 Posts: 6186

Yea, I like the SS look. I get lots of nice comments from people about it as I am SURE the BBQMAN does as well. His are ALL SS.

my pits are custom built for me by Pitts and Spitts in Houston, TX.

Marv
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Often imitated but never duplicated

sseige · Posted: Feb 02 2007 Post subject:

I have a all ss cooker but its so big and ugly I get the "what the heck is that thing" I am very much thinking of adding one like yours it does a much better job on brisket and I love every thing you can do on it like with the fish cookers anyway just call it pit envy.
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And The Damn Yankee Touring Team
Southern Pride 1000

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