Question on foil wrapping

[bluejaybbq]

I smoked some babybacks last weekend and foiled them for an hour, using the 2-1-1 method. The results were very good, but wrapping the ribs is a pain in the ***. Would I get the same result if instead I put all the ribs in one of those tin foil warming pans and covered the top? Would be so much easier. Thanks for your help.

[TexLaw]

I would think you would get a similar effect.

However, piling the ribs up may affect how they cook, as you won't get the same surface area exposure to the heat. That might slow down the cooking a bit.


TL

[SCOTT]

It works...I always do that with my brisket and butt's too....

[Woodman]

I agree with Scott. Problem is for volume, it is inefficient (space wise) and expensive ($2.00 for a lid/pan vs $.45 for foil )

[papalion]

I do babybacks at a Temp of 250-275* 3 to 3 1/2 hours and never foil. And I never open pit door for at least 2 1/2 hours, I really belive in NOT opening door. I use yellow mustard and then Texas BBQ rub. I've done over 100 racks in last 6-mos. and all have been great. No I don't do catering, just friends and family, my 2 pennies worth :D :D

[Tex BBQ]

You will get a similar effect but not the same effect. When you wrap the ribs in foil....it holds the moisture into the rib because of pressure. When you put them in a pan....there is no pressure to push the juices back into the ribs.

Another way that works well is wrap the ribs in newspaper and stick inside a paper bag for about 30 minutes. The meat will peel off the bones.

[cudaman]

Using foil is a pain in the butt, but, the results are undeniable :lol:
Weather its foil or the warmer pan the purpose is to keep the moisture (flavor) in the meat.

[vinman]

I agree with Scott...brisket and butt in a pan...into the hotbox and covered with towels is how I do it from now on.
As far as foiling those ribs, if it's only a couple of racks...I foil them. If I'm doing cases of them, then I layer them with foil in between each layer in the hotbox. Can't even pick up a slab without them falling apart that way.

Going to the freeze to remove some ribs as we speak...baby backs as well as beef backs.

Someone from Texas send us some sunshine and 70's type weather please. 8)

[TB]

....I've done over 100 racks in last 6-mos. and all have been great. No I don't do catering, just friends and family, my 2 pennies worth :D :D
:shock: :shock: Egad! That's an average of 4 racks/week. :shock: :shock:

You go, PAPALION dude! You givin Tar River Rat a run at the king of babybacks title.

[TAR RIVER RAT]

I'd say he must at the very least, like baby backs?

TarloverofBB

[vinman]

I'd say he must at the very least, like baby backs?

TarloverofBB

Ya think?
Not that there's anything wrong with that :wink:

[david brace]

Likes BB's and paper towels...

DB

[Buckeye]

When I foil my ribs....I rap 'em in sets of 3's....it duz tha same thing az if you rapped 'em individualee.....jus less foil usage.

[Michiana Mark]

I like BB's, tpj, napkins and cold Bud.

[TexLaw]

You will get a similar effect but not the same effect. When you wrap the ribs in foil....it holds the moisture into the rib because of pressure. When you put them in a pan....there is no pressure to push the juices back into the ribs.

Another way that works well is wrap the ribs in newspaper and stick inside a paper bag for about 30 minutes. The meat will peel off the bones.

I don't know about any pressure pushing moisture back into ribs. You will raise the vapor pressure a bit inside the foil, relative to the pit, but that's different from raising atmospheric pressure, and it has more to do with evaporation rate than pushing moisture into the meat. Really, it's all about making a moist cooking environment, rather than a dry cooking environment (i.e., something more like braising, rather than roasting).


TL

[david brace]

I like BB's, tpj, napkins and cold Bud....A winning combination...

DB

[Bad Santa]

I agree with those remarks!