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Thanks for the thought.

I've you do a search in the forum on Foil, you'll see it's a frequent topic.

Personally, and this is my 2cents, I don't prefer to use foil, but IF I do, I only use it for the last hour, no more. Why? For me, any longer and you'll get a "steam" effect on the ribs and the texture for us is a little mushy.

But, a lot of people like the technique, and I know of at least one BBQ Video that talks the technique. They say to experiment with flavors, grape juice, coke, Dr Pepper, etc.

Glad you found what works, that's what's important.

Smokin'

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