View Full Version : To foil or not to foil, THAT is the question.

04-28-2013, 02:03 PM
I've been foiling my ribs in various permutations of 3-2-1 at 225 degrees, but want to see about getting away from the foil. Anybody NOT use foil, and what is your technique and results?

I tried 5 1/2 hours no foil at 225, seemed a little dry, so I foiled then for another 1/2 hour, and they're good, but not stellar. I typically do not sauce during the cook.

I'm thinking about turning the temp down for the next attempt to maybe 190-200 to see if lower and slower would help.

Any thoughts from the non-foilers?


04-29-2013, 10:08 AM

I never foiled until I learned the process here, on this forum.

I normally do not foil, and have found that 225 for 6+ hours does just fine. My brother in law will put in a lot of slabs, and then pull 'em out as needed. Basically turning the smoker into a holding oven. Even after longer periods of time, the latter ribs are just as juicy @ 9 hours as the ones pulled at 6 hours.

You could even try lowering to 200, but go longer.

My .02.