British BBQ Society Forums

what's the difference between slow n low and wrapped up in tin foil? I've just done my 1st ribs wrapped up in a few layers of tin foil and it only took an hour and a half Vs 4-5 hours.

Jim

Are you cooking them wrapped in foil from the start or wrapping in foil part way through the cook?

Low and slow will give you a smokey taste, then foil to keep the cooking going which enhances the moisture content, then foil off to glaze with a sauce if using one. Traditionally it's 3-2-1

started off with it in foil for an hour and a quater, rested it and then put it over direct to finish it off.

Jim

If you had wood on the bbq I mean ( ) to give you smoke then the meat absorbs the smoke best when nthe pores are open during the early part of the cooking process. by foiling it at the start you are stopping that process. Also, depending on your temperature one and a quarter hours isn't that long. Try the 3-2-1 method or 2-2-1 (which I prefer) but start off without foil it will give you a better flavour.

Starting off without foil will also allow you to create a bark on your meat where as foiling straight away won't allow the rub or marinade to attach to the meat.

You want to start of not in foil and hitting them with a nice amount of smoke. Then wrap them after an hour or so.

so would i want to start of on indirect with the wood chips for an hour and then foil it for half and then finish over direct while putting the sauce on?
sorry for all the questions but its the 1st time i've tried ribs

Personally i would cook in direct for the first 2-3 hours and use 2 handfuls of soaked wood chips then foil for another 1 & 1/2 hrs & then take out the foil and add you glaze and place back on the bbq to set for 10 minutes

For ribs, most will do them indirect for the full cook.