Savannahsmoker
Senior Cook
We have been having a debate in the family about foiled or no-foiled spareribs so my wife and I decided to do test.
Two racks of spareribs both prepare the same way. We will foil one and not foil the other during the smoke.
My wife applying our Mohunken Butt Rub and oranges.
.
Wrapping in plastic wrap and into the fridge overnight.
Next day I took the ribs out of the fridge and allow them to come up on temperature for about an hour and a half. I spread a thin coat of yellow mustard and more rub on the ribs.
The pit is running at 225 degrees so in go the ribs.
Three hours in and I foiled one rack with a mixture of apple juice, apple cider and EVOO.
Five hours in, time to remove the rib rack from the foil. The top of the rib look fine but the bottom looked mushy.
Two racks of spareribs both prepare the same way. We will foil one and not foil the other during the smoke.
My wife applying our Mohunken Butt Rub and oranges.
Wrapping in plastic wrap and into the fridge overnight.
Next day I took the ribs out of the fridge and allow them to come up on temperature for about an hour and a half. I spread a thin coat of yellow mustard and more rub on the ribs.
The pit is running at 225 degrees so in go the ribs.
Three hours in and I foiled one rack with a mixture of apple juice, apple cider and EVOO.
Five hours in, time to remove the rib rack from the foil. The top of the rib look fine but the bottom looked mushy.