Move from Foil to No Foil Ribs

[CDN Smoker]

I would like to try ribs without the Texas Crutch

All I have so far in my research is glue and rub the same and the only thing that changes is the temp.

My plan is the temp will be 250 to 275 and the ribs will be on the upper rack. Anyone care to post on the bend test?

Will be looking at a St. Lewis style of rib.
http://www.whatsyourtemperature.com/84/

Anyone that wants to chime in that would be greatly appreciated

Thanks,
CDN

[muebe]

Here is a recent St.Louis rib cook I did that did not use foil...

http://www.letstalkbbq.com/index.php?topic=3579.msg41651#msg41651

[sliding_billy]

I can't really explain the bend test in a way that makes sense.  It is just a feel thing when you know what your screwed up ribs bend like vs. your good ones. 

[smokeasaurus]

I haven't done the bend test. I just watch for the meat pulling back on the bones and then I take em off the pit and eat em........

[deestafford]

I'll give my version of the bend test...which is sort of like trying to explain how bacon tastes.  Take tongs and hold the ribs about a fourth or a third of the way down the length of the rack, looking at it longways.  If the ribs are done you will have 50.3567 degree bend in the ribs. If you don't have a degree measuring thingy like muebe does you can sort of eyeball it and sometimes they will have a slight crack where they bend.  Dee

[Pappymn]

I use a toothpick (sparky style) goes in nice and easy.....done

[Pappymn]

I'll give my version of the bend test...which is sort of like trying to explain how bacon tastes.  Take tongs and hold the ribs about a fourth or a third of the way down the length of the rack, looking at it longways.  If the ribs are done you will have 50.3567 degree bend in the ribs. If you don't have a degree measuring thingy like muebe does you can sort of eyeball it and sometimes they will have a slight crack where they bend.  Dee

Pow! However I believe Muebe now prefers a 52.6238 degree bend in his ribs.

[Jaxon]

From what I've learned and put into practice in my backyard kind of way - I'm with Smoke on this...As those ribs reach the right temp and texture, the meat pulls away from the bones and leaves the ends exposed.  I believe if you have about 9/16ths showing, you should be in good shape...could even go to 11/16ths.

If you aren't going to use foil, use a mop sauce or a spray to help maintain moisture.  I watch a lot of the Grill Masters and the ones that aren't using foil are mopping every 30 minutes like Capn Jack sez. 

OH...a major change I made in my routine was made after watching Aaron Franklin smoke ribs.  He emphasized the need to allow the ribs to REST a while before slicing for the same reason you allow steak to rest.  He recommends waiting until you can hold the ribs in your bare hands - keeping the ribs tented, not wrapped.  It made a difference for us.  Just sayin'...

B T W, I found an idea that works great on unfoiled ribs.  Mix apple juice (or apple cider vinegar) with grenadine in a spray bottle and spray the ribs - meat side up - about every 20 minutes after the meat begins to pull away.  The Juice adds a little flavor and the grenadine adds sweetness AND lays down a beautiful reddish glaze.

Keep in mind now...I'm just a backyard jack.  My disclaimer can be found on page 6 of my contract with LTBBQ.       

[Hub]

Lots of folks cook ribs without foil and do a great job of it.  You don't HAVE TO foil to get great ribs.  What the foil does is expand the "sweet spot" of time when the ribs will be perfectly done.  Foiled recipes are more forgiving.  When you don't foil, it takes some practice to learn your timing down to a narrower window.  My problem is I can occasionally do good ribs without foil but I tend to goof around and get distracted, thereby not getting the consistency of results I get when foiling.

Have fun and keep us posted, CDN Smoker 

Hub

[Savannahsmoker]

Yep Hub, foil the Great Equalizer.

[muebe]

I'll give my version of the bend test...which is sort of like trying to explain how bacon tastes.  Take tongs and hold the ribs about a fourth or a third of the way down the length of the rack, looking at it longways.  If the ribs are done you will have 50.3567 degree bend in the ribs. If you don't have a degree measuring thingy like muebe does you can sort of eyeball it and sometimes they will have a slight crack where they bend.  Dee

Pow! However I believe Muebe now prefers a 52.6238 degree bend in his ribs.

I actually take a picture of the rib bend using a 20MP camera. Then I forward that picture to a buddy at Langley who processes the picture into a supercomputer that analyzes the degrees within 10,000th of a inch. This process takes 48 hours. He then returns that information to me so I can make a comparison from my 200 page log book. Unfortunately I usually have already consumed the ribs before he gets back to me.

[Pappymn]

Anything less and we would be disappointed.