ckf Posted June 5, 2016 Author Share Posted June 5, 2016 Just now, Biggie Smails said: So foiling makes them wet and no foil gives them a bark....correct? When you foil the ribs they steam in their own juices softening the bark that you stated to create on the ribs. If you don't foil or add BBQ sauce at the end you will get a dry rib with nice bark Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 5, 2016 Share Posted June 5, 2016 2 minutes ago, Biggie Smails said: So foiling makes them wet and no foil gives them a bark....correct? bark comes from a thick rub and not mopping them during the cook ....you let the rub form a crust or bark as its called. You can have a chunk of meat with a good bark and if you foil it you will lose that crunch. Its all a matter of preference 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 5, 2016 Platinum Contributing Member Share Posted June 5, 2016 1 minute ago, ckf said: When you foil the ribs they steam in their own juices softening the bark that you stated to create on the ribs. If you don't foil or add BBQ sauce at the end you will get a dry rib with nice bark Just now, f7ben said: bark comes from a thick rub and not mopping them during the cook ....you let the rub form a crust or bark as its called. You can have a chunk of meat with a good bark and if you foil it you will lose that crunch. Its all a matter of preference Thanks for the info. Quote Link to comment Share on other sites More sharing options...
Doos Posted June 5, 2016 Share Posted June 5, 2016 Finishing out of the foil gives you some bark, just not as much as you would without. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 5, 2016 Share Posted June 5, 2016 3 minutes ago, Doos said: Finishing out of the foil gives you some bark, just not as much as you would without. I like all the rub to stay intact in the bark .....foiling it kind of dilutes that burst of flavor you get with a full bark even if you finish it without foil. Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2016 Author Share Posted June 5, 2016 7 minutes ago, f7ben said: bark comes from a thick rub and not mopping them during the cook ....you let the rub form a crust or bark as its called. You can have a chunk of meat with a good bark and if you foil it you will lose that crunch. Its all a matter of preference Are you still liking the Komando? Quote Link to comment Share on other sites More sharing options...
f7ben Posted June 5, 2016 Share Posted June 5, 2016 1 minute ago, ckf said: Are you still liking the Komando? Love it .....it just cooks so nice. Best 200$ I ever spent. I fired a half load of briquettes this morning and ran it up to 200 .....threw in a handful of chips.....and it held 200 like a boss for 5 hours without any adjustment at all. Burned hardly any coal etc.....just works well 1 Quote Link to comment Share on other sites More sharing options...
racerdave Posted June 5, 2016 Share Posted June 5, 2016 On 5/26/2016 at 6:21 AM, ckf said: Kettle is setup for smoking, and the pork shoulder is ready to go on. Wish me luck. CKF do you have good luck with the c ring coal setup? Quote Link to comment Share on other sites More sharing options...
racerdave Posted June 5, 2016 Share Posted June 5, 2016 I just ordered a Slow and Sear for my Weber kettle yesterday. http://www.abcbarbecue.com/ 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2016 Author Share Posted June 5, 2016 Just now, racerdave said: CKF do you have good luck with the c ring coal setup? Works great for me. I just adjust the length and height of the snake depending on how long and hot I want the fire. I've pretty much figured out how I need to setup my Kettle for what I'm cooking. I don't worry like some do when the temperature changes a little during the cook Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2016 Author Share Posted June 5, 2016 2 minutes ago, racerdave said: I just ordered a Slow and Sear for my Weber kettle yesterday. http://www.abcbarbecue.com/ I've been tempted to order on of those myself, but I'm a frugal New Englander Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Jimmy Snacks Posted June 5, 2016 Platinum Contributing Member Share Posted June 5, 2016 4 minutes ago, racerdave said: I just ordered a Slow and Sear for my Weber kettle yesterday. http://www.abcbarbecue.com/ That looks slick as hell...I might have to order one of those. Quote Link to comment Share on other sites More sharing options...
racerdave Posted June 5, 2016 Share Posted June 5, 2016 CKF, In the 10 hrs for your pork cook did you add coals? How much? Quote Link to comment Share on other sites More sharing options...
Doos Posted June 5, 2016 Share Posted June 5, 2016 1 hour ago, f7ben said: I like all the rub to stay intact in the bark .....foiling it kind of dilutes that burst of flavor you get with a full bark even if you finish it without foil. It's a trade off really, wrapping imparts more flavor into the meat. No wrong way, just whatever you like. i don't wrap butts, love the big bark mixed with soft stuff. 1 Quote Link to comment Share on other sites More sharing options...
racerdave Posted June 5, 2016 Share Posted June 5, 2016 18 minutes ago, racerdave said: I just ordered a Slow and Sear for my Weber kettle yesterday. http://www.abcbarbecue.com/ I plan my first cook on it to be a Butterball Turkey breast that is 4#'s. Any thoughts on time length? Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2016 Author Share Posted June 5, 2016 7 minutes ago, racerdave said: CKF, In the 10 hrs for your pork cook did you add coals? How much? I did need to add about 20 more pieces of charcoal when I did the pork butt Quote Link to comment Share on other sites More sharing options...
racerdave Posted June 5, 2016 Share Posted June 5, 2016 1 minute ago, ckf said: I did need to add about 20 more pieces of charcoal when I did the pork butt Around how many hours in? Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2016 Author Share Posted June 5, 2016 Just now, racerdave said: Around how many hours in? I think it was between 7-8 hours in that I added more. Quote Link to comment Share on other sites More sharing options...
racerdave Posted June 5, 2016 Share Posted June 5, 2016 Thanks. All cookings are different but just wondering for reference 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 5, 2016 Share Posted June 5, 2016 I don't foil ribs anymore, but I do usually finish with some sauce. 3 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2016 Author Share Posted June 5, 2016 35 minutes ago, Biggie Smails said: That looks slick as hell...I might have to order one of those. When are you going to finally pick up a rack of ribs and try out your Kettle Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 5, 2016 Share Posted June 5, 2016 9 minutes ago, ckf said: When are you going to finally pick up a rack of ribs and try out your Kettle 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 5, 2016 Share Posted June 5, 2016 Reverse searing some ribeye's over cherry wood at the moment..... 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted June 5, 2016 Author Share Posted June 5, 2016 Just now, dz246 said: Reverse searing some ribeye's over cherry wood at the moment..... I did that with a small rib roast a little while ago 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted June 5, 2016 Share Posted June 5, 2016 9 minutes ago, ckf said: I did that with a small rib roast a little while ago Quote Link to comment Share on other sites More sharing options...
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