Rib timing and wrapping?

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DanG
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Rib timing and wrapping?

Post by DanG »

Doing three racks today of slightly different sizes to see how the time affects different sizes. Mild, no sugar, rub.

Cooking nice and steady at 225F for 4 hours on the WSM using lump wood and hickory chunks.

Just had a peak and mop with apple juice as they did look dry and have developed a decent, dark, bark already.

I was aiming for 6 hours at 225F with no final heat increase and adding some sausages an hour from the end....

However, am thinking 6 hours might be a little too long for the smaller racks unprotected...

Does anyone foil their ribs?

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kwazulu
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Re: Rib timing and wrapping?

Post by kwazulu »

I am new to smoking ribs, only dine it twice compared to the countless times I am sure others have done them :-) I cooked my first lot for 6hrs and that was way too long (there is a thread on here about the length of cook) second lot was shorter, I think 4hrs. Foiled both times, meat was falling off the bone. Personally, I will be trying no foil next time with a 4hr cook and some spritzing with Apple juice. That's just me though.

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keith157
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Re: Rib timing and wrapping?

Post by keith157 »

Yes people foil there ribs, if you use the search engine you will see a number of very long articles about foiling for home and competition. The traditional timings for MEATY ribs is 3-2-1 i.e. 3 hours uncovered, 2 hours foiled with additives of your choice, then the final hour for glazing without foil. For the standard ribs most people are stuck with in the UK 2-1.5-1 are often used.
DanG
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Re: Rib timing and wrapping?

Post by DanG »

Thanks for the replies.

I ended up mopping and foiling one rack, and then leaving it in for a total of 5 1/2 hours.

It was falling off the bone and moist.

Final 2 hours I loaded up 12 sausages, which were superb, moist and smokey!

The other two racks were slightly overdone, dry, despite the mopping, two glazes and a resting under foil with the other rack for 15 minutes. They were still well received however!

I like the 3-2-1 method, that's new to me and would work well, although to be adjusted for the slightly less meaty UK ribs as suggested.

WSM held perfect temp for the entire time with one load of lump wood - great kit.
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