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Search for foiling to read the topics. Meat takes all the smoke you want in the first hour or two, foiling keeps it moist and stops too much smoke flavour, it can get acrid very quickly after that time.

SmokeyTom wrote:Hi..newbie question.

Foiling..is this as obvious as it sounds, wrapping in foil with a bit of juice? Doesn't it affect the smokeyness of the meat?

Why is it necessary for ribs?

Plus any advice in buying ribs..will supermarket do or am I best off at a butchers,,if so is there anything perticular I should ask for?

Sorry lot's of questions..looking to smoke my first rack this weekend. Cheers.

Yup it is as simple as it sounds. The "smokeyness" comes from the first 2-3 hours on smoker (depending on cut) before you foil.

Not sure of the science behind it but I find that the ribs are them steamed in the juice and much more tender than leaving unfoiled for the same period of time. The meat really draws back from the end of the bone when foiled.

As for buying ..... in the UK it is pretty hard to get baby backs as most butchers make more money from chops. Spare ribs or belly ribs are good and butchers are normally happy to hand over the whole rack.

I have found baby backs in both Morrisons and Salisburys recently just labelled as "ribs" and for £2-3 a rack they were a bargain.

No pro here but this is what I have found, one novice to another.

Tom read this is says just about everything relevant to foiling:

http://www.bbbqs.com/Forum/viewtopic.ph ... ing#p27364

Found using the forum's search routine.

Hi tom,
All questions are good.

Foiling is as you describe but happens after the smoking, you will read a lot about the 321 method, 3 hours in smoke, 2 wrapped in foil and 1 hour with the sauce on. Massive overkill for our smaller british ribs. 2,1, .5 usually does it for me. the foiling ensures moistness, I use a mix of apple juice and a dash of cider vinegar, some also add brown sugar and butter which helps glaze, there is no magic formula.

I would always favour the butcher, baby back ribs come in a sheet , there is a membrane on there which I get the butcher to remove but myou can do it if reasonably skilled.

Spare ribs are larger and have more meat on and these will be my weapon of choive this weekend just for a change,

hope this helps
cheers
tiny

Hi Tom

May I also add as your first cook is to keep it simple, don't worry about rubs etc just work on the cook.

Not sure where in the UK you are but if your lucky like me, I go direct to local rare breed farmers and it works out cheaper than the supermarket/butcher for a better quality product.
Worth a Google search in your area.

Just have fun, don't think/stress to much and have some good eats.

Philip

ConorD wrote:

SmokeyTom wrote:Hi..newbie question.

Foiling..is this as obvious as it sounds, wrapping in foil with a bit of juice? Doesn't it affect the smokeyness of the meat?

Why is it necessary for ribs?

Plus any advice in buying ribs..will supermarket do or am I best off at a butchers,,if so is there anything perticular I should ask for?

Sorry lot's of questions..looking to smoke my first rack this weekend. Cheers.

Yup it is as simple as it sounds. The "smokeyness" comes from the first 2-3 hours on smoker (depending on cut) before you foil.

Not sure of the science behind it but I find that the ribs are them steamed in the juice and much more tender than leaving unfoiled for the same period of time. The meat really draws back from the end of the bone when foiled.

As for buying ..... in the UK it is pretty hard to get baby backs as most butchers make more money from chops. Spare ribs or belly ribs are good and butchers are normally happy to hand over the whole rack.

I have found baby backs in both Morrisons and Salisburys recently just labelled as "ribs" and for £2-3 a rack they were a bargain.

No pro here but this is what I have found, one novice to another.

I currently get mine from Morrison's. Yup, they're Baby Backs (or 'Loin Ribs'), and are usually between £1.90 and £3.50, so a cracking good deal.

Steve W

By the way, what's everyone's favourite wood for pork ribs?

Steve W

Cherry and Apple
Si

Apple or if I have it Hickory, but not too much

Same as Keith, with the addition of Oak sometimes.