Should you let ribs rest in foil?

Whether or not to let ribs rest in foil after cooking is a debated topic among barbecue enthusiasts. Some argue wrapping ribs in foil allows them to steam and become tender and juicy. Others claim this makes the bark soggy. So what’s the best method? Here’s a look at the pros and cons of resting ribs in foil.

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What happens when ribs rest in foil?

Wrapping ribs in foil or butcher paper when they come off the smoker or grill allows them to undergo a carryover cooking process. The retained heat from the long smoking time continues to gently cook the ribs while the foil or paper traps in moisture and steam. This allows the collagen in the ribs to further break down, making the meat more succulent and tender. The ribs essentially braise in their own juices.

Many barbecue champions swear by the foil wrap method. It’s a technique often used in competition barbecue to ensure perfectly fall-off-the-bone tender ribs. The steam makes the meat juicier than cooking without a wrap. The ribs end up with a texture similar to what you’d expect from ribs cooked low and slow in a braise or oven roast.

Benefits of resting ribs in foil

Makes the meat very tender and juicy.
Breaks down connective tissues through steaming.

Prevents overdrying by trapping in moisture.
Allows ribs to keep cooking gently with residual heat.
Gives competition-style fall-off-the-bone texture.

Drawbacks of resting ribs in foil

Can make the bark soggy.
Alters the true smoked flavor.
Provides a braise-like instead of grilled texture.

Prevents additional smoke absorption.
Requires changing foil packets for saucing.

Should you sauce ribs before or after resting in foil?

If you want to add barbecue sauce to foiled ribs, it’s best to do so after they come out of the foil. Saucing before foil wrapping will cause the sauce to turn into a gelatinous mess that alters the texture. The ideal method is:

Smoke the ribs until nearly tender.
Wrap in foil and let steam/braise to finish cooking.
Remove from foil and coat with sauce.

Cook uncovered to set the sauce.

You can also reserve some sauce for serving tables-side. Just be sure to sauce after the foil unwrap to avoid ruining the sauce texture and appearance.

How long should ribs rest in foil?

There is no set time for how long ribs should rest in foil. It depends on a few factors:

Thickness and size – Thicker, meatier racks take longer to steam than thinner racks with less meat.
Bone structure – Spareribs with more connective tissue need more time to break down than baby back ribs.
Cook time – The longer the initial smoke, the less foil time needed.

Tenderness – Judge tenderness by feel and remove from foil once tender but not falling off the bone.
Personal preference – Some people prefer more or less foil time depending on desired texture.

In general, ribs need 45 minutes to 1 1/2 hours in foil at around 200-250°F. Thinner baby back ribs may only need 30-45 minutes. Check for tenderness and continue steaming if needed. Better to foil too long than not long enough.

Should you rest ribs bone-side up or down in foil?

There are two schools of thought on which side of the ribs should face up when foiling:

Bone-side up – This protects the meat side from steaming too much. The bone side can handle more moisture and will shield the bark.
Bone-side down – The meat will steam more evenly this way. The bones won’t block moisture from penetrating into the meat.

Most barbecue experts recommend bone-side down for more even exposure. But placing bone-side up is a valid method too. It really comes down to personal preference.

Bone-Side Up Pros

Shields bark from getting too soggy.
Prevents meat surface from over-steaming.

Bones can take more heat and moisture.

Bone-Side Down Pros

Allows steam and heat to penetrate meat evenly.
Avoids uneven cooking between bone and meat side.

Produces very tender, fall-off-the-bone ribs.

Should you wrap ribs in foil or butcher paper?

Foil and butcher paper are both popular methods for steaming ribs after smoking. Here’s how they compare:

	Foil	Butcher Paper
Moisture Retention	Seals in steam very well.	Allows some moisture to escape.
Tenderness	Makes ribs very tender and juicy.	Less braising effect than foil.
Bark Texture	Can make bark soggy.	Helps bark stay crispy.
Smoke Exposure	Prevents additional smoke absorption.	Allows for some smoke absorption.
Convenience	Harder to check tenderness.	Can peek inside without unwrapping.

Foil is better for braising, while paper strikes a balance between steaming and crisping the bark. Use foil if tenderness is priority and paper to better preserve bark texture.

Should you rest ribs in a cooler instead of foil?

Resting ribs in a closed cooler is another popular method. It works similarly to foil by allowing carryover cooking without losing moisture and heat. Here’s how it compares:

A cooler doesn’t steam the ribs as much as foil.
It can take longer to rest ribs to tenderness without foil’s braising effect.

The bark stays crispier since it isn’t steaming in foil.
It’s easier to check doneness and sauce ribs without unwrapping foil.
You can rest multiple racks together in a large cooler.

The cooler method gives a true smoked flavor since there is no foil steaming. Use this if you want ribs closer to perfect competition texture. Ribs will be juicy but have a bit more chew than foiled.

Tips for resting ribs in a cooler

Let ribs rest in a closed cooler 1-2 hours.
Wrap in butcher paper then towels/blankets for insulation.

Place cooler in shade or in an air-conditioned space.
Check for doneness after 1 hour before re-wrapping.
Add warm sauce right before serving for best consistency.

What about resting ribs unwrapped?

It’s possible to let ribs rest after smoking without any wrapping. Here’s how it compares:

Will not get as tender without foil steam and braising.
Can dry out faster since moisture escapes freely.

Exposes ribs to more post-cooking smoke absorption.
Produces excellent crispy bark with no foil sogginess.
Easy to check and sauce ribs without unwrapping anything.

Unwrapped resting gives the truest smoked flavor but risks dryness. Use this method if bark texture is your top priority. Keep a close eye to prevent overdrying and consider a very light sauce glaze.

Should you rest ribs bone-side up or down without foil?

With unwrapped resting, bone placement doesn’t matter as much since moisture freely evaporates instead of steaming and braising. Some options include:

Bone-side up – Minimizes risk of meat drying out too much.

Bone-side down – Allows bark on both sides to crisp evenly.
Standing upright – Compromise approach; equal air flow.

Don’t stress over bone orientation for unwrapped ribs. Focus more on checking for doneness frequently to prevent overdrying.

Conclusion

Deciding whether or not to rest ribs in foil depends on your priorities for texture, tenderness, and bark crispiness. Here are some final recommendations:

Use foil for fall-off-the-bone competition ribs.
Choose paper for more bark crispness with good tenderness.

Skip wrapping for maximum smoky flavor and crispy bark.
Rest in a cooler for tender smoked ribs without steaming.
Adjust foil time based on rib thickness and initial cook time.

Barbecue and smoking ribs is an art. Experiment with different resting methods to find your ideal rib texture after a long smoke. Just be sure to let them rest properly no matter what for juicy, tender results.