Foil pan vs foil

[Sprocket]

When cooking ribs and the time comes to foil (if you do that), can you get the same results if you just place the ribs in a covered foil pan instead of foiling with wrap alone. It seems to be easier and less messy to place the ribs in a pan and cover with foil rather than wrap in foil. I am not sure if it would be as effective due to the larger volume inside the pan. Anyone have any experience on the difference? Or if there is a difference? Thanks.

[ezgoin]

I don't foil until I finish, but foiling individually to let then rest seems to help keep the juices next to the meat where it can at least partially reabsorb. The one time I used pans, I seemed to lose more juice. Don't know for a fact, but it seemed that way to me.

[Dustaway]

I have witnessed or spied on a couple of teams that use a shallow pan with the ribs and lets just say they do very well in ribs :x

[texasbill]

I think they tricked you Dusty. That's what you get when you get the wondering eye. Some of these guys are pretty smart and will trick you for sure.

Bill

[Sprocket]

I was wondering more about foiling during the cooking process. Like in the 3-2-1 method. I was wondering if they tenderize better in the more enclosed space of the foil wrap or if the pans would provide the same. I know alot of you get good results without foil. Just wondering about the pans. I was thinking that if the pans are good for ribs that could translate over to being good for brisket tenderizing.

[Dustaway]

I think they tricked you Dusty. That's what you get when you get the wondering eye. Some of these guys are pretty smart and will trick you for sure.

Bill

hey you trying to tell me that I'm, easily tricked???:!:

[Txngent]

I was wondering more about foiling during the cooking process. Like in the 3-2-1 method. I was wondering if they tenderize better in the more enclosed space of the foil wrap or if the pans would provide the same. I know alot of you get good results without foil. Just wondering about the pans. I was thinking that if the pans are good for ribs that could translate over to being good for brisket tenderizing.

I have seen both ways and everyone has their reasons. The fact is that when you use pans... you will have air and space, there is a place for the meats internal juices to leave. Most all the people (I too) when using pans, add liquid before covering the pan with foil. The next issue with pans, you are now getting a roasting action that may leave you with a dry piece of meat setting in a foil pan of juice. Also with ribs you can quickly get a mushy hammy taste and texture.

With foil, you are forcing the meats juices to stay in the meat. As non-comp, I use both methods pending on the volume and time.

[Freedbaby]

To me when I have tried using a foil pan instead of foil I seem to get more of a steamed texture to the meat instead of what I am looking for which is a bit more firm.

Not to mention that a roll of foil is much less expensive than foil pans.

Freedbaby

[DoubleBarrelSmoker]

I agree that covered pans give you a steaming situation and that can lead to mushiness in the ribs. Personally I never foil ribs. Brisket benefits greatly from foil. Seems to be unnecessary for ribs because ribs turn out great with no foil.