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[okie smokie]

IF you wrap your ribs in foil for part of the cook, do you place bone side up or down?   And why?

[MysticRhythms]

I put the bone side down if I foil but there is no good reason I do so.

[triplebq]

When I foil my ribs I do bone side up. This is how I learned to cook ribs when I use foil.

I'm sure they will cook just as good if I do bone side down.

[hughver]

I do it because with the meat up, it steams rather than boils.

[bten]

Bone side down, I don't want the seasoning on the meat to get washed off

[okie smokie]

I do it because with the meat up, it steams rather than boils.

That is why I asked.  I actually tried it both ways, and found that with the meat side down, was as you describe, and the bark was minimal.  With the meat side up, I get a better bark and I thought the ribs rendered better.  When I started smokin Q I put the meat side down when foiled. (someone's advice).  Thanks for the input.  Also, I appreciate that many do not foil at all.  Many ways to skin the pig.

[urnmor]

How long do you foil for.  I add a mixture of brown sugar, apple cider, honey or maple syrup and then I foil for an hour with the meat side down for 30 minutes then flip for another 30 minutes.  I let them rest for about 20 minutes add some more rub then cook for another 30 minutes before adding any BBQ sauce ( which i do not always do) If I don't the ribs are finished 

[triplebq]

When I use the foil method I do the following:


1. Ribs on pit @ 230 for 2 hours with my rub. Meat up/bone down
2. Wrap with butter, brown sugar, honey
3. Onto pit @ 230 for 2 hours meat down/bone up
4. If ready (they usually are) remove  from foil and sauce for 30 mins or so
5. Eat 

[bten]

I foil for 30 min to an hour depending on how they look.  I check them at 30 min. I only add apple juice.  I personally don't like really sweet ribs, but that is just me.

[Trooper]

I flip
Ditto to urnmor

[KrautBurner]

I've always done them bone side down
that way the meat isnt on the cooking grates (not an issue with indirect heat)
and the meat isnt sitting in the juices

I'm not concerned with any seasoning dripping off as I'll just collect all the drippings to make a sauce

[okie smokie]

Also, I appreciate that many do not foil at all.  Many ways to skin the pig.

I didn't foil on my first cook on a Rec Tec Stampede.  Ribs were super tender.  Will try foiling next time.  How long do ya'll let them smoke and then sit in foil and at what temps?

Thanks
 [ Invalid Attachment ]

F 3:2:1 hr cook, spares, it is 225 all the way with foil in the middle.  However-- you still have to decide when they are done.  Also, I note that Traeger tells you to "smoke" them the first 3 hrs. but doesn't list the temp, then 225 for the rest of the cook. "Smoke" temps are around 180 to 200 on the Lil Tex.  I don't like to leave pork on the pit at less than 200*.  You said that your first ribs were very tender with no foil.  If they were well rendered as well, then why change? 

[MMike]

Today I did a 3 1/2 hour rib cook.
2 hour 220 smoke.
2  hour foiled 220 slowly up to 260.
Meat side up entire time.
Tender... Juicy but not "sogged out".
Wonderful! 

[okie smokie]

Today I did a 3 1/2 hour rib cook.
2 hour 220 smoke.
2  hour foiled 220 slowly up to 260.
Meat side up entire time.
Tender... Juicy but not "sogged out".
Wonderful! 

Did you mean 4 hr cook?

[MMike]

okie
Apparently I need to go back to first grade and learn simple math! 
I think it was a 4 hour cook....10:30 to 2:30.
Two hours smoke and two hours wrapped.
The best thing about this cook was trying something I learned in a recent discussion here.
The idea to do the entire cook with the meat side up.
Juicy but not soggy. Bark is preserved too.
It was a great idea!