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FromZwolle · 06-17-2010, 06:37 PM

[QUOTE=SOB;2116858]You dont think most of that liquid has already been lost after 3 hours on the smoker?

I have tried not foiling my ribs and they come out tough and dry. I find when I only foil for 1 hour it makes the world of difference and I still get a nice bark and tender (not boiled and mushy) meat.

To each their own...just like brewing there's a number of ways to get the same result. One might prefer the outcome while another might not. I think we've managed to do enough damage to this new smoker's thread with very little guidance.[/QUOTE

No one is saying you're wrong. but everyone is snobby about something, this is one of my few snobish principles.

i think the op's questions were satisfied several posts earlier, but here's a tip anyway: i like to slice up an orange an lay it over the meat. the juices drip into the meat very slowly over and really add a nice layer to the flavor.

SOB · 06-17-2010, 06:38 PM

Quote:

Originally Posted by arturo7

au contraire, you SOB. Foiling is a highly contested topic in smoking.

I understand that but what was said against foiling other than "foiling is boiling" and other comments that give the OP no background or reasoning whatsoever?

Quote:

Originally Posted by arturo7

There are those of us who know what we're doing and those who use foil as a crutch. (evil face here)

Baby steps my friend...I didnt jump right to AG brewing either! I had to build up to it. Right now I (and others) are more than satisfied with the little time my ribs stay foiled and havent had success and other way.

SOB · 06-17-2010, 06:40 PM

Quote:

Originally Posted by FromZwolle

No one is saying you're wrong. but everyone is snobby about something, this is one of my few snobish principles.

I respect that but maybe think of a better, more informative way to bring that across next time?

Quote:

Originally Posted by FromZwolle

but here's a tip anyway: i like to slice up an orange an lay it over the meat. the juices drip into the meat very slowly over and really add a nice layer to the flavor.

OMG...that sounds like an awesome idea. That would go great with the coriander I put in my rub. I'll have to give that a try. Thanks!

**GilaMinumBeer** · 06-17-2010, 06:42 PM

Meh. Rub them and slap em on the grate fat side up with silver removed.

Smoke em slow and low. Baste with diluted wine.

Just don't fall asleep and let them go for 16 hours. It's that last detail that I struggle with.

danculwell · 06-17-2010, 06:42 PM

Added a poll about this very controversial topic.

FromZwolle · 06-17-2010, 06:42 PM

Quote:

Originally Posted by SOB

I respect that but maybe think of a better, more informative way to bring that across next time?

i had the need to rhyme. next time i'll keep that to a neutral comment.

OMG...that sounds like an awesome idea. That would do great with the coriander I put in my rub. I'll have to give that a try. Thanks!

that should mesh nicely.

**GilaMinumBeer** · 06-17-2010, 06:43 PM

Quote:

Originally Posted by danculwell

Added a poll about this very controversial topic.

Tell us how you really feel.

FromZwolle · 06-17-2010, 06:48 PM

Quote:

Originally Posted by GilaMinumBeer

Tell us how you really feel.

be a real man and eat it raw.

SOB · 06-17-2010, 06:53 PM

Quote:

Originally Posted by FromZwolle

be a real man and eat it raw.

Haha...then afterwards tell us how you really feel

danculwell · 06-17-2010, 06:54 PM

Quote:

Originally Posted by GilaMinumBeer

Tell us how you really feel.

Right now...mildly happy, a little warm, just a little hungry. Sharing feelings is fun!!!

ETA: Crap I used the wrong form of you're in my poll. Now I feel scared, sad and ashamed. Still hungry though.