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Ribs: Wrapped Vs Unwrapped
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DrunkPlumber
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Joined: 22 Feb 2011
Posts: 848
Location: Northern Kentucky

PostPosted: Tue Jul 30 13 11:01 pm    Post subject: Reply with quote

k.a.m. wrote:
Garry wrote:
Foil is not a component of the barbecue cooking method. I'm not sure where this fascination with foil, when supposedly cooking barbecue, came from. TV and the internet it seems. When you foil your meat you are steaming or braising not barbecuing. A different cooking method.

Neither is butcher paper but it is used. The fact is foil and butcher paper are just tools and if used correctly work fine.
These were foiled at the 3hr mark, They are tender not mushy. Wink





^^^+1. I have you both methods with equally good results. So whether or not I foil is dictated by who I am cooking for and what they prefer.


PS....Hey Buckie, I like how you shoehorned two posts in here but did not chose a side in the debate....Very crafty of you Wink


Just sayin'.



.
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Deep South
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PostPosted: Tue Jul 30 13 11:26 pm    Post subject: Reply with quote

I also foil 4 hours into the cook. In the last side by side comparison the foiled rib was jucier than the unfoiled rib. [offset stick burner @ 225 with St Louis style ribs]
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1buckie
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Joined: 10 May 2009
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PostPosted: Tue Jul 30 13 11:29 pm    Post subject: Reply with quote

DP ~~>
"PS....Hey Buckie, I like how you shoehorned two posts in here but did not chose a side in the debate....Very crafty of you "

If you need to know, I throw the ribs to the dawgs (and anyone else who can catch) & lick the foil myself....... Very Happy Shocked Shocked Shocked Laughing Cool


.....Or, I could cloud the issue with "Hot & Fast"....in foil....

http://www.thesmokering.com/forum/viewtopic.php?t=59217
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TheTony
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Joined: 04 Jun 2013
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PostPosted: Wed Jul 31 13 5:37 pm    Post subject: Reply with quote

Thanks for the insight, guys. It's my birthday this coming weekend, so I am staring at 4 days off with the hopes of some barbecue experimentation Very Happy
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Pappy
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Joined: 29 Mar 2011
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PostPosted: Wed Jul 31 13 7:09 pm    Post subject: Reply with quote

I didn't wrap at first. Had good results that way. Now I like to wrap just to add flavors by putting it in the foil with the ribs.
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stinkpickle
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PostPosted: Thu Aug 01 13 1:48 am    Post subject: Reply with quote

I like to foil, but usually no longer than one hour, though.
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SmokinRat



Joined: 13 Jul 2013
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Location: northwest ohio

PostPosted: Thu Aug 01 13 11:00 am    Post subject: Reply with quote

I started with not foiling then seen that most guys foil so I being rapping. Just had to find when to rap and how long to rap. For me 2hrs in smoke 1hr rapped and then 1hr with glaze. That last hour watch for doneness. No body I cook for complains they keep telling me to try again I think that their way of saying they like my cooking. Laughing
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1buckie
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Joined: 10 May 2009
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PostPosted: Fri Aug 02 13 1:00 am    Post subject: Reply with quote

"No body I cook for complains they keep telling me to try again I think that their way of saying they like my cooking."

That's the ticket, SmokinRat !!!

When they keep comin' back & askin' for "more"...you know you done good !!!!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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