Tailgate Question

I wouldn't, we did some this weekend and they come out great. Keep them whole, sauce them up, we wrapped in plastic then foil, then a towel and into a cooler. They were hot to touch 3 hours later and didn't dry out.

Now Gibbler, if you have an extra ticket, I can trade for ribs and probably offer a lesson or two. Might take a couple of games to get it right

I agree with retsoon, foil the whole slab.

question. Baby backs or spares? Also, I'd take them out a little before they're done, add some apple juice, and double wrap in foil. They'll be moist and tender. You can sauce (or not) on site before the game.

Smokin (GO SOONERS) Okie, OU Class of '77

Smokin, I can almost always come up with an extra ticket so any time. I'm planning on using spare ribs. I've now got to ask, what's the deal with the apple juice?

A lot of times, it doesn't hurt to add a little juice when you foil anything. Not so much that it steams and turns to mush, mainly just to add a little moisture so they don't dry out.

You actually could do it a couple of ways. One would be to wrap in plastic wrap then foil so they don't dry. Or add the juice, but I don't mean more than just a splash or two. Won't really affect the flavor at all.

Hey if you ever want to have a big tailgate, just holler, email me and we can bring some food my email is above (just click on "profile" and it's in there.

Smokin'

If you are using a cookshack or the 55, buy yourself a power inverter.

The smokette used a 500 watt element. Very wasy and little battery use for the smokette.

I have used the smokette a few hours on the inverter with no issues.

Have fun. I am bringing in tons of meat and reheating it int he smoketter int he parking lot before I bring it in.

While we are talking ribs, I have a question. When wraping ribs, what's the need for plastic wrap when you are going to double wrap in foil? What purpose does the plastic wrap serve?

Thanks!

Mornin',

It will hug the surface and help to keep moisture in.

As meats cool slowly,they will take some moisture back into them.

It is difficult to get foil tight and juices tend to leave the meat ,as it continues to cook slightly in the cooler.

Doesn't the plastic wrap sort of melt on the ribs though?

A good quality plastic wrap will not melt on your ribs.

these things can work well many ways. I myself do not use plastic, just double up on the HD foil... I have wrapped hundreds of slabs this way and even after several hours (in the cooler), when I open em up there's plenty of moisture in the ribs, and at the bottom of the foil pouch. remember not to overcook before wrapping... they need to be moist going in... plus I lightly paint on some sauce just before wrapping.

Well,

It seems to me that the figures the plastic companies give out,the plastic should be good up to about 270�- inside foil.

Now ya don't want to be touchin' it to no hot racks,etc.

The heavier commercial grades are purported to handle up to about 300�.

You will find that the several wraps of plastic will seal to itself pretty tightly after 3 or 4 hours around a big ol' packer.

Takes a knife to slit it open.

I guess you could wrap the plastic around the foil if it can;t take the direct heat

For the temps in smoking (usually below 250) there are NO problems with plastic wrap...other than having to cut it off.

It does a better job of sealing in the juices, so for tailgates, that's my recommendation.

Smokin'

Thanks for the enlightenment on plastic wrap fellow BBQ'ers. I'll have to give it a shot - although I have never had a problem with my ribs being too dry.

Smoked 3 racks of spare ribs Saturday early Saturday morning. Took them out of the Smokette, brushed with sauce,wrapped in plastic wrap and foil. Packed in cooler using towels. Opened about 3 hours later, cut ribs and folks started eating. Everyone commented how tender, moist and warm they were. Sounds like another CS success story.