Pork Ribs wrapped on rack over a pan

[Parrothead1809]

One thing that has always bothered me - and it may just be me - is when I take the ribs out of the foil wrap they are swimming in all that fat & juice. Yes, I know "Fat is Flavor", but yesterday I tried a different technique. I placed the ribs on a Pam-sprayed rack over a pan with some apple juice left over from my spritz, then wrapped the entire thing in foil. They came out very good IMHO. No strong fat-flavor and very tender.

Anyone tried anything similar?

-PH

 

[RayClem]

If you do wrap ribs in foil, you always need to remove them from the foil and cook them in the open for another hour to get rid to the excess moisture and fat.

Some people never wrap their ribs.

Your technique of cooking over a pan can also work.

Every technique results in a slightly different taste and texture, but that is the magic of BBQ.

 

[Like Smoke]

Tried wrapping once and wasn't that satisfied with the results. I am more of a mop and slop guy, rub down with mustard, fresh ground pepper, kosher salt, and Butt Rub. Half way through the cook, brush down with Sweet Baby Rays BBQ sauce and mist with a mixture of Apple Cider and Apple cider vinegar about every forty five minutes. I catch the drippings in a foil pan under the ribs for easy clean up after the cook. There must be hundreds of techniques for this, but I am happy with my results. That is the fun of smoking, try different things and find what is right for you. Great folks on this site with good information to help you along.