Ribs: To Foil or Not to Foil--My Answer

Unfoiled ribs yield a more "authentic" flavor of pork, true to the cut of meat. The bark of rub & meat is more pronounced.

Foiled ribs infuse the flavors of the pouch ingredients (brown sugar, honey, Tiger Sauce, margarine, BBQ sauce, added rub or whatever else you add into the mix). The flavor profile of sweet & heat has been predominate on the competition circuit for 10+ years now and usually scores higher with judges.

Admittedly, now and again I enjoy 'em foiled but more often than not, I eat 'em unfoiled with sauce on the side.

No right or wrong here.

Max, your are correct that there seems to be no right or wrong way. I learned that either way, if cooked correctly, they should be good. One does not have to worry whether they are doing it "wrong" (foil or unfoiled); just do it and enjoy. I like mine dry with sause on the side.

I do the foiled as a change but prefer the unfoiled. I like the taste of the meat and bark better unfoiled. Nice to have a variety. But keep it simple. The unfoiled gives more of a "cooked over fire" taste while the foiled ribs taste a bit "braised" to me.

Pags, I read your comments to my wife, and she agreed that your summation of the two methods hit it right on the head.

Thanks.

Sometimes experienced cooks will mention cal's approach of K.I.S.S.

If you are cooking a couple dozen slabs every weekend,will you go thru the routine of foiling with lots of layers,tricks, and timing,or will you learn how to do them well with the simplest technique.

I've found most experienced cooks like to enjoy their company and the relaxation of the K.I.S.S.

Just my $0.02