Foiling a lot of Baby Backs

mark,
for what it's worth when i foil (or crutch) ribs i only add a spritz of juice and a little more rub. by a spritz i mean just enough to give the meat a sheen.
about 30 mins before service i unwrap them and kick up the heat as this gives me a very nice bark.
i see no reason why your idea wouldn't work but i would be careful on the amount of liquid
hope this helps
jack
ps. with my tax return i was thinking of investing in reynolds aluminum stock just to get some of my money back lol

Thanks Prisonchef!

I will be serving the slabs as a special and was wondering whether to cook them all at once, hold them hot and slap them on the grill to crisp up the bark OR to batch cook them so that I could just bring them right out of the smoker onto the plate OR smoke them let them cool and reheat to order in the steamer, sauce and finish on the grill.

I feel your pain on the Aluminum Foil. Once had my whole kitchen staff make party hats out of foil. It was actually kind of funny but a part of me did wish that there had been a thunderstorm that night.

Thanks
Mark

Speaking of Aluminum Foil.. What happened to my foil?

Wondering what's in smoke? I left the foil liner in the bottom of my Smokette for three cooks.. each about two days apart.. so, about 6 days. I took it all out yesterday getting the 'shack' ready for a cook this weekend.. and whoooa. The HD foil was chock full of holes.. I assume, eaten up by the acid in the smoke? Or is the smoke basic? I don't know.

mark
where i work they do baby backs by precooking and then chilling. racks are cut in half and wrapped in plastic film. some are frozen for later use. when order comes in they are put in microwave for 90 secs and then sauced and thrown on grill to finish setting the sauce. seems to work ok but it sure upsets my sensibilities since i look at it from a comp view lol. but it works and works fine. plus only a few are allowed to actually cook the baby backs so quality is locked in at that point. so i think that is the way i would go if it was my money. plus a steamer sure beats a microwave to me!!!!!!!!!!
smokenque--
i think that smoke is acidic. reason i think that is because the swanee sou-onn-ee river is black due to tannin in the leaves and if i remember right tannin is acidic
man this was fun
sure beats the superbowl idiots i dealt with tonight!!!!!!!
one jerk even asked if the beef was from florida!!!! like he could tell
thanks both of you for getting me back to reality!!!
jack

PC, you should have told the guy," Well yes. It is from Florida..........but, its not beef." Then turned around and walked away leaving him wondering.