I think one of us needs to do some testing rap some ribs and leave some unwrapped and see which one has the most smoke flavor on the same cook
Hmmmm.....testing you say?
OK, we did a family test some years back and here is the test.
Spareribs smoke, no foil verses foil tests
Some have been asking about foil or no foil ribs. I did and posted a test a long while ago so I will post it again for any newcomers. Hope you all enjoy.
Spareribs smoke, no foil verses foil tests REPOST:
We have been having a debate in the family about foiled or no-foiled spareribs so my wife and I decided to do a test.
Two racks of spareribs both prepare the same way. We will foil one and not foil the other during the smoke.
My wife applying mohunken butt rub and oranges.
.
Wrapping in plastic wrap and into the fridge overnight.
Next day I took the ribs out of the fridge and allow them to come up on temperature for about an hour and a half. I spread a thin coat of yellow mustard and more rub on the ribs.
The pit is running at 225 degrees so in go the ribs.
Three hours in and I foiled one rack with a mixture of apple juice, apple cider and EVOO.
Five hours in, time to remove the rib rack from the foil. The top of the rib look fine but the bottom looked mushy.
Now put on the finishing sauce and turn up temperature to 300 degrees and set the sauce. This should be 15 to 30 minutes. The higher temp sets the finishing sauce and gives it a glossy finish.
Ribs been in the smoker for six hours, time to pull, cover and rest for 30 minutes. The rack in the rear is the foiled rack. Both look good but the foil rack shrunk more losing more meat and was really limp when I pulled it. I like some texture in my ribs, more like competition ribs. Taste test coming up.
I went to heavy on the sauce but that is what the grandchildren like.
Now for the family judging.
First, the non-foiled ribs. Cut like butter, has a smoke ring and looks like it is moist.
Second, the foiled ribs. Cut like butter, has a smoke ring and looks like it is more moist than the non-foiled rib
Now test for how easily the ribs pull apart.
First, the non-foiled ribs. Pull apart easily but did not fall apart and moisture ooze out.
Second, the foiled ribs. Pull apart easily but did not fall apart and much more moisture oozed out.
Taste test by the family of six adults and three grandchildren were 8 for foil and 1 for non-foil. The foiled ribs seem to have more moisture and were completely falling off the bone as I expected. The taste of both was equally great. The non-foiled ribs, while tasting as good, was a little tougher but I do like some bite in my rib but with more smoke flavor.
Foiled Ribs Win 8 out of 9 but it was very close. So close that maybe it was a difference between the cuts of ribs.
Bottom line is I will smoke ribs both ways. If I use a stick burner I will foil but in the Traeger it is either way. I and my wife like non foiled ribs and the rest of the family like ribs foiled.
We all agree the non-foiled ribs had more smoke flavor.