Cooking Question

Many will say no way to foil. And I have taken four comp classes were they taught to foil. And they are all wineers. I don't have your cooker, but everything I have read says they are very moist cookers, and that is what you are trying to accomplish with the foil.

But with the foil, it give you the chance to add alot of different flavors to the meat while foiling.

I would get used to your smoker without the foil, and then if you want try you buddies method. See which one you like better. That all that is important. The method which makes your family happy.

Plus eating all the samples is pretty killer work???

RandyE

Like Randy, a fine cook, was saying...if you've never cooked them without foil, how will you be able to tell if there better with foil?

Smokin' has made some 101's for the beginner smoker... LINK

Without knowing the weight,kind,brand of ribs your cousin is smoking, it is hard for me to be able to give you a recommendation on his recipe,sorry!

If you would like to start a thread telling what you want to smoke(kind,weight,etc), I'm sure some of the fine cooks on this forum would be more than happy to help.

Congrats on the new smoker and welcome to the CS forum.

Thanks for the advise. I guess I will do the ol kiss method. Keep it simple and go from there. I will let you know how they come out. I appreciate the input.

You're welcome!

Let me see if we can't get you a little help from the start?

Are your ribs Spare ribs or are they baby back ribs? What does the package say they weigh(very important on rib cooking).

As a new addict to our favorite hobby, I welcome you.

Here is a KISS idea...if you buy your ribs at a wholesale or membership warehouse, they typically come with multiple slabs per cryovac package. Try some with foil and some without.

Season with your favorite rub. Start with cold ribs in a cold smoker with the recommended amount of wood in the wood box. DO NOT FILL WWOD BOX COMPLETELY. Smoke at 225 for two hours. Wrap a rack in foil and add any 'extras' you wish for flavor (many posts regarding these). Continue cooking for another hour and start looking for the meat to pull back on the bones. Begin testing for doneness by pushing a toothpick between the bones. When it pushes through with very little resistance on the unwrapped ribs, pull the foil off the wrapped ribs to dry them out a bit. Cook 10 minutes or so. Brush on a little Cookshack Mild BBQ sauce and cook another 20 minutes for a perfect glazed rack of ribs