Showerthought: The one time I ignored the 'never wrap' rule for ribs

I was smoking a rack of St. Louis ribs in my old offset last summer and the temp kept spiking past 300, drying them out. On a whim, I wrapped them in foil with a splash of apple juice for the last 45 minutes, something I was always told not to do. They came out tender and juicy, not mushy at all. Has anyone else found a 'bad' technique that actually saved a cook?

3 comments

3 Comments

jason_henderson21d ago

My offset does that too, foil with broth works.

kelly36520d ago

Yeah, the foil boat with some liquid is a total game changer. I started doing that with my last brisket and it completely fixed the dry spot I always got near the point. Just a mix of beef broth and a little bit of the drippings from the tray.

coleman.gray20d ago

Remember my buddy's first brisket on his new smoker? He was so mad about a dry patch until someone told him to try the foil boat trick with some broth. He tried it last weekend and said it was like a totally different piece of meat.