Making a foil pouch for ribs

[Jaxon]

All right...here's a video of a girl cookin' ribs in the oven in less than 2 hours.

This post is NOT about how she did that...it is about how she made such a big foil pouch to hold 3 racks of ribs.  Okay, okay, so some of you know how already...not me!  I saw her folding the foil over and over again and didn't know why she was doing that and how it would civer the ribs if she kept folding it.

Well, just watch how she does the pouch - that's all I'm sayin'...

[squirtthecat]

Jiffy Pop BBQ!

The pouch idea is interesting.   Kind of like a DIY (low) pressure cooker that you can slide in your oven.

[bbqchef]

Yup... looks like BBQ to me <lol>

[RickB]

If that's a perfect BB rib I'm an astronaut! 

[muebe]

Well TendaRub can make perfect ribs in an hour right Smoke?

Why doesn't she just boil the ribs and finish them in the broiler

[sparky]

if you going to foil use the right stuff.



I don't know what's she's making but that is not a proper bbq rib.

this is.



end of discussion.   

[sliding_billy]

I don't know what's she's making but that is not a proper bbq rib.

this is.



end of discussion.   

This

[RickB]

if you going to foil use the right stuff.



I don't know what's she's making but that is not a proper bbq rib.

this is.



end of discussion.   

Amen brother!  I dont even think that was a bb rib. Did you see the width of the bones? I think I would just as soon drink rib stock!   

[Ka Honu]

No comment on the ribs but that's the way I foil the bird when I make kalua turkey in the oven.  Have to do it that way to accommodate ti leaves, banana leaves, and a big whole bird (and hold them all together).  For whatever reason, a roaster like Jack suggests just doesn't seem to do the job.

[Pappymn]

Couple of observations.

1. I have it on good authority this is how Muebe makes his ribs.

2. I will never get that 10 minutes and 46 seconds back.....ever

3. 22,000 people are now making ribs this way.


On the plus side.....she was easy on the eyes

[Scallywag]

I will take Sparkys ribs over that any day !!

[veryolddog]

Always try to say something nice!

The ribs looked nice and tender steamed that way. Actually, my wife really prefers fall off the bone ribs.

Now, what do you think, a 3 hour 14 lb. brisket?

It is great to see young people in the kitchen like that. Good job!

Different strokes for different folks.

Ed

[mikecorn.1]

I guess I'm not alive. There is no way those can taste that great. They might as well have been boiled.
Let me add some pics of proper ribs that I learned a while back from Sparky






Mike
Sent from my iPhone 5 using Tapatalk

[UWFSAE]

Hmmm ... I don't understand why she just didn't use a single top and bottom sheet of extra wide HD tin foil ... no weak points on the folded seams, less prep, similar internal volume ...

[Smokin Don]

What foil pack? I was watching the girl!  Just kidden, I did appreciate it Jaxon. I like her using the sheet pan especially for butts where I have lost all the jus I wanted to save. I always have the wide foil on hand since I use it on my drip pan but have done her fold trick when needed. Don