British BBQ Society Forums

Guys

What's the view on foiling?

I did spare ribs at the weekend 5 1/2 hours at 230ish , sauce on and another 1/2 hr in the kamado. The ribs were just alright and I was wondering if foiling would improve.

My current method is a lazy one, get the kamado up to temp, rub on the ribs, in the barbie no peeking for 5 1/2 hrs.

I love the kamado because you can set the temp & leave it. As much as I'd love to sit having a beer and monitor the barbie it's not always practical but you can trust the kamado and just leave it. Anyway I was wondering if the foiling actually makes that much of a difference, I've the Adam perry lang serious bbq book and he swears by it .

What are you trying to improve with your ribs? Smoke, moisture, flavour, tenderness?

Foiling will help with tenderness but if that's not your problem we can give you some pointers of what else to try.

Ed

I thought the ribs were a bit on the dry side

This could be a couple of things but in both cases I think foiling will help.

Below is a link to an old post talking about the 3-2-1 method for cooking ribs which should help you get better ribs.

viewtopic.php?f=17&t=348

Let me know if you've got any other questions.

There's plenty of info in the thread ed pointed you at. Remember if you do foil it will speed up cooking. Also when foiling you can use foil marinades to to help add another layer of flavour.

If this interests you try hunting the web for Trigg ribs. I could tell you my approximation of the recipe but the fun's in the research

Where the ribs frozen, if so they tend to be drier than fresh and can easily be over cooked causing dry ribs, if you don't want to foil try reducing your cooking time slightly