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From my experience, foil wrapping ribs steals their natural bark.
Steaming ribs in foil makes them soggy, not succulent.
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james_barnes7mo ago
Read a piece in a food magazine where a pitmaster called foil a "bark killer". He said it traps too much moisture and basically steams the meat, which turns the outside soft. A lot of those guys seem to prefer unwrapped the whole time or maybe using butcher paper near the end if you have to. Paper lets some steam out but still protects the meat a bit.
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green.river7mo ago
My 2022 brisket turned into steamed meat thanks to foil.
4
ericreed7mo ago
Oh great, another rule from the pitmaster police. So now my foil-wrapped ribs are basically fancy boiled meat? I can just see it, spending hours on smoke only to steam all that good bark into a sad, soft mess. Next they'll tell me my oven is better for brisket. Guess I'll just use the foil for my leftovers then.
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