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2
Posted on 8/13/16 at 8:18 pm to Jake88
quote:
Do the barbecue places wrap the ribs in foil? Why would you, why would you not?
Why do some claim brisket takes 12 hours or more?
I'm sure some BBQ places wraps ribs. Probably depends on the amount of ribs they sell in a day. Seems like every cook team on BBQ Pitmasters wraps. But I know some places in Memphis don't wrap. I wrap mine for tenderness. Others wrap because they add butter and brown sugar for extra flavor to go along with the steam when they wrap.
Rule of thumb for an unwrapped brisket is that it can take as long as 1 1/2 hours per pound to get to temperature. I have honestly never seen one take near that much time. My first overnight was an 18 pound brisket and it got to 190 degrees in 11 hours. That was at 7:00 a.m.
This post was edited on 8/13/16 at 8:21 pm
Posted on 8/13/16 at 10:45 pm to Jake88
quote:
wrap the ribs in foil? Why would you, why would you not?
Another reason for wrapping that I forgot to mention in the post above is when you wrap in foil you don't have to worry about burning the meat. I don't mind a little char on some beef items especially beef fajitas. But I don't like charred or burnt ribs.
I have never done ribs without wrapping. Usually when I buy ribs I always think that I will try a rack without wrapping. I always change my mind because I like ribs to be tender - almost fall off the bone tender and if they do fall off the bone that is okay also.
Here is thread where I have done wrapped ribs in the past.
https://www.tigerdroppings.com/rant/display.aspx?sp=50924525&b=45&s=1&p=50924525
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