My brother told me to wrap my ribs in foil after 3 hours and I'm still mad about it

So my brother, who only ever uses a gas grill, swore up and down that the key to fall-off-the-bone ribs was wrapping them in foil after the first 3 hours on the smoker. He said it would keep them moist and speed things up. I tried it last weekend on a rack of St. Louis cuts, and it was a total mess. The bark turned soft and soggy, and the meat was so overdone it just mushed apart when I picked it up. It tasted more like steamed pork than proper barbecue. I wasted a whole Saturday and about $22 worth of meat following his bad advice. I should have just trusted my usual method of letting them ride unwrapped the whole time. Has anyone else had a family member give you a tip that completely ruined a cook?

3 comments

3 Comments

beththomas1mo ago

Actually, the Texas crutch works great for me.

ivan8401mo ago

Ever try wrapping it in foil instead of paper? I find it holds moisture way better for that final push. Gets the bark just right without drying out the meat.

james9956d ago

My last brisket I used foil for the last three hours and the bark was perfect. It really does lock in the juice.