Spareribs smoke, no foil verses foil tests we done awhile back.
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.
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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 were equally great. The non-foiled ribs, tasting as good or better to me, were a little tougher but I do like some bite in my ribs like comp ribs turn in.
Foiled Ribs Win 8 out of 1 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, or charcoal like a Weber Preformer I will always foil but in Traeger it is either way. I and my wife like non foiled ribs and grand children like ribs foiled. Wife an I do not like fall off the bone ribs.
