You missed the boat! 😃 you don't put the ribs in the boat until you would normally wrap. Straight on the grill until time to wrap. The foil boat is used mostly for brisket and pork butt. I don't use it on ribs at all. Just in case you want to do more research. Cheers!
This is the first time I've seen someone using the foil boat method from the start of the cook. I think the only thing we've learnt here is.. Don't do that. You wouldn't wrap your ribs completely from the get go.
What Bradley from ChudsBBQ does: He uses the foil boat instead of a butcher paper wrap for the wrapping phase. For the first 3 hours he's letting them out in the open.
Yea, this is the first video of yours that you really screwed it up (well, this one and the dry brine episode where you didn't really dry brine your meat for 24+ hours). As everyone has been saying, you boat it when you would normally wrap them. It's disheartening when you go "this technique doesn't work" when you don't employ it correctly such as the boat and dry brine.
Love your show !!! But you missed the boat on this one..... The method is to boat something instead of the wrap phase..... Completely cooked in a boat makes no sense at all..... still love your content!
Good video Roel! Your production looks better than ever! I say stick to what works best for you. I've tried the boat technique for ribs a few years ago at a SCA competition and ranked high out of 200 plus teams, but like most of the comments are saying, you put it in the boat at the time you would normally wrap. It is mainly to prevent the bark from going soft. It's not anything new. Competition guys have been doing this for years, but it does seem to be making a splash on RUclips because of certain creators that are the latest rage (right now). That other rack had my mouth watering! Brother those looked fantastic! If it ain't broke, don't fix it. haha! Cheers! 🍻
Exactly. If you wrap, the strategy would be to use the foil boat instead. The idea is you get to continue to build the wonderful crust or bark on top, and yet retain more of the moisture than you would otherwise. That's been my understanding.
To be fair, I think you should try giving the ribs at least an hour smoke before throwing them in the boat. Mine have never been really soggy, and get smoke flavor. I cook mine on the kamado joe classic 2, family and friends love em.
I mean, you need to made the right way and with the right cooker style. boat is great for kamado style cooker and you need to go a couple of hours without the boat, then boat them. It's like you didn't even look at anything before making them. Redo the right way buddy!
The foil boat is to BRAISE the ribs to keep them moist and flavorful. AND you have to SMOKE THEM FIRST BEFORE YOU PUT THEM IN THE BOAT. At least how we do it in Texas.
You boated those ribs way to soon. Next time smoke for 2-3 hours and instead of wrapping the ribs, boat them. I think you'll find a way better rib! Cheers!!
Pretty sure this misses the point of a foil boat? I thought the foil boat was for hot and fast cooking with kamados not offsets or pellet smokers. I wouldn’t do foil from the start either.
@@krzy23lgs fair enough. I wasn't sure as I don't own either, just a kamado. I was under the impression that the hot air on pellets and offsets flows over the top? If that's the case what's the point of the boat?
Yah, you should totally do a re-do here. You don't use the boat from the get-go. No surprise that they were not great. You use the boat method instead of wrapping. It does work great, and I'm sure you'll like the result. Cheers!
2h in kamado without boat + 1h in boat + few minutes with sauce without boat works perfect for me. So the boat os for saving another hour of time + coals I think.
Sorry if this sounds rude, but you did it wrong. You don't foil boat from the start. Start your ribs like normal, when they hit between 165 and 175 then foil boat. You'll see a massive difference.
try make them for 2 hour like normal,then put them in foil boat for 1 hour and for finish take them out of boat ,glaze them and let them in grill on each side for 30 min...then is perfect...you*re welcome :)
Good evening from Greece!!! How are you? When you cook on the barbecue, it is good that the heat goes to all parts of the meat to cook it evenly! Good effort though! Well done!!!😃😉
You should try something new or, you’ll never learn something different or improved. The old adage, “try it, you might like it”. I can’t wait to try it on Father’s Day this Sunday, 06.19.22. I also will try your rub recipe. Thank you for sharing everything that you did. Oh, did you have an internal temperature?
I use a large roasting pan covered with a cooling rack. This avoids most of the soggy bottom problem and keeps everything from making a mess on the bottom of the smoker.
@@Baron-Ortega wow thanks for pointing out my 5 month old mistake lol what I meant was a cookie cooling rack. It allows smoke to come up from the bottom of the ribs while the roasting pan catches anything that drips down.
I'm not a fan of the foil boat method. I make my ribs on the grill, low and slow. I give them a good slather with sauce and a finishing sear to make the sauce stick to them like a delicious coat of BBQ armor.
I don't know anyone that foil boats for the entire cook. I believe it's meant to be an alternative to wrapping completely in foil or paper.. So maybe the last hour of the cook....
Sorrry..love your content but, a smoke ring is not indicative of something having a smoky taste. Nope! That's the funny thing about it: A great smoke ring looks amazing, but it's not the part that tastes smoky. That's caused by flavor compounds penetrating the meat, and it does this throughout the cut. You should know this my man!
Isn't the foilboat method used only instead of packaging/wrapping the ribs in aluminium foil after the smoking session (depending on 3/2/1 method which is too long in many cases for the ribs you can buy in the Netherlands)
I no longer wrap my ribs. I either let them roll unwrapped the entire time or I do 4 hours unwrapped and then wrap and throw them in the oven for an hour or two so I can use my small smoker for something else.
I use a offset charcoal smoker and I’ve only used the boat method twice and didn’t like it for the same reason no soggy ribs,chicken or brisket low and slow on charcoal or hickory for me.
I have been using my pit boss smoker for my ribs. I usually smoke them for 3 hours at 150f After that I wrap them in foil increase the temp to 260f for another 90 minutes. Always perfect
Try sauerkraut with the boat ribs on top the salt will flow reeeeeeeeeeeeeeeeee reeeeeeeeeeeeeeeeeeeeeeeee reeeeeeeeeeeeeeeeee reeeeeeeeeeeeeeeeeeeeeeeee
I cook them completely wrapped in foil with rub and some lemon juice. They're very tender and with some basting taste great. Obviously not smoked but it allows you to use a Weber or oven if the weather is bad. Also, I have liquid smoke. 😁
Yes, these kinds of videos are what I like to see more! Please add start weights. I was never interested in boats. And this results show exactly why. Thanks.
Did the method all wrong . The foil boat method is used instead of a wrap to preserve your bark better
You missed the boat! 😃 you don't put the ribs in the boat until you would normally wrap. Straight on the grill until time to wrap. The foil boat is used mostly for brisket and pork butt. I don't use it on ribs at all. Just in case you want to do more research. Cheers!
Well said and perfectly accurate. With brisket or butt, cuts time off of the cook and keeps the bark tight.
Yes, boat instead of full wrap. Everything else stays the same.
💯
This is the first time I've seen someone using the foil boat method from the start of the cook. I think the only thing we've learnt here is.. Don't do that. You wouldn't wrap your ribs completely from the get go.
Agree with others, boat at the time you would wrap, not the begining.....not sure where you would have seen it done that way from the start.
What Bradley from ChudsBBQ does: He uses the foil boat instead of a butcher paper wrap for the wrapping phase. For the first 3 hours he's letting them out in the open.
Yea, this is the first video of yours that you really screwed it up (well, this one and the dry brine episode where you didn't really dry brine your meat for 24+ hours). As everyone has been saying, you boat it when you would normally wrap them. It's disheartening when you go "this technique doesn't work" when you don't employ it correctly such as the boat and dry brine.
Love your show !!! But you missed the boat on this one..... The method is to boat something instead of the wrap phase..... Completely cooked in a boat makes no sense at all..... still love your content!
Most people i see doing them. Start with no boat for the first three hours. Then finish with boat.
I was going to say the same thing and smoke them for 2 hours or more and then foil boat them
Maybe try-out the foil boat ather 2 hours of smoking?
Good video Roel! Your production looks better than ever! I say stick to what works best for you. I've tried the boat technique for ribs a few years ago at a SCA competition and ranked high out of 200 plus teams, but like most of the comments are saying, you put it in the boat at the time you would normally wrap. It is mainly to prevent the bark from going soft. It's not anything new. Competition guys have been doing this for years, but it does seem to be making a splash on RUclips because of certain creators that are the latest rage (right now). That other rack had my mouth watering! Brother those looked fantastic! If it ain't broke, don't fix it. haha! Cheers! 🍻
Exactly. If you wrap, the strategy would be to use the foil boat instead. The idea is you get to continue to build the wonderful crust or bark on top, and yet retain more of the moisture than you would otherwise. That's been my understanding.
To be fair, I think you should try giving the ribs at least an hour smoke before throwing them in the boat. Mine have never been really soggy, and get smoke flavor. I cook mine on the kamado joe classic 2, family and friends love em.
I usually go 2 an 2
2 and 1 at 300F on KJ 2
4 and 2 at 250 F
I go 48 sousvide and 2 no foil can't be beat
@@johnathandonnelly6563 what's a good sous vide temperature for ribs? I'll give it a try!
I mean, you need to made the right way and with the right cooker style.
boat is great for kamado style cooker and you need to go a couple of hours without the boat, then boat them.
It's like you didn't even look at anything before making them. Redo the right way buddy!
The foil boat is to BRAISE the ribs to keep them moist and flavorful. AND you have to SMOKE THEM FIRST BEFORE YOU PUT THEM IN THE BOAT. At least how we do it in Texas.
You boated those ribs way to soon. Next time smoke for 2-3 hours and instead of wrapping the ribs, boat them. I think you'll find a way better rib! Cheers!!
Pretty sure this misses the point of a foil boat? I thought the foil boat was for hot and fast cooking with kamados not offsets or pellet smokers. I wouldn’t do foil from the start either.
foil boat works fine in pellets and offsets. he just did it wrong. you're right you don't do it from the start.
@@krzy23lgs fair enough. I wasn't sure as I don't own either, just a kamado. I was under the impression that the hot air on pellets and offsets flows over the top? If that's the case what's the point of the boat?
You are correct again. The boat is used to speed up the cooking time without a full wrap. This keeps your bark from becoming soft and mushy.
Yah, you should totally do a re-do here. You don't use the boat from the get-go. No surprise that they were not great. You use the boat method instead of wrapping. It does work great, and I'm sure you'll like the result. Cheers!
2h in kamado without boat + 1h in boat + few minutes with sauce without boat works perfect for me. So the boat os for saving another hour of time + coals I think.
please go check out CHUD'S BBQ if you really want instructions on the PROPER foil boat method, this is a joke
Sorry if this sounds rude, but you did it wrong. You don't foil boat from the start. Start your ribs like normal, when they hit between 165 and 175 then foil boat. You'll see a massive difference.
Smoke ribs first then put on foil boat. Not right off the bat. Check Chuds Bbq for proper way.
A cuz before you knock it do it the right way. Watch the homie Brad from Chuds he will learn you. 💯
I thought you were supposed to boat them in lieu of wrapping. You're shielding the bottom from smoke here.
You basically poached them. Don't boat them until they develop that lovely sear, then use the boat to finish.
try make them for 2 hour like normal,then put them in foil boat for 1 hour and for finish take them out of boat ,glaze them and let them in grill on each side for 30 min...then is perfect...you*re welcome :)
Good evening from Greece!!! How are you? When you cook on the barbecue, it is good that the heat goes to all parts of the meat to cook it evenly! Good effort though! Well done!!!😃😉
I say you cant have a rub without black pepper
Completely missed the point of the boat.
You should try something new or, you’ll never learn something different or improved. The old adage, “try it, you might like it”. I can’t wait to try it on Father’s Day this Sunday, 06.19.22. I also will try your rub recipe. Thank you for sharing everything that you did. Oh, did you have an internal temperature?
Awesome video right up until the 6:51 time. Roel you are entertaining the others not so much.
You finish in the boat. You get the smoke ring 2 hours before it goes in the boat.
I did the full boat smoke on Char Griller 980 and got full smoke penetration. The bark was fine.
I use a large roasting pan covered with a cooling rack. This avoids most of the soggy bottom problem and keeps everything from making a mess on the bottom of the smoker.
This.
This may sound dumb but what's a cookie sheet? I want to try this
@@Baron-Ortega wow thanks for pointing out my 5 month old mistake lol what I meant was a cookie cooling rack. It allows smoke to come up from the bottom of the ribs while the roasting pan catches anything that drips down.
I'm not a fan of the foil boat method. I make my ribs on the grill, low and slow. I give them a good slather with sauce and a finishing sear to make the sauce stick to them like a delicious coat of BBQ armor.
HANG on nobody is commenting on Roel feeding the boat ribs to that lovely dog? I am calling animal protection services! How mean is that!
That wasn't even a BBQ boat method. You just made a pan. As everyone ells, said way too early to put it in the pan.
Been finishing meat in a foil try for years, catching the juices below and then letting them finish in their own juices.
Have never come across anyone using the foil boat method.
no thank you.
No boat during cooking for ribs, just use the 3-2-1 method
cool video really instructive. had never tried it. but will definitely do it on my smoker. very curious after the taste. think old school are best
Zou het experiment opnieuw doen met de juiste methode. Boot na het smoken… maar leuke video dat wel 👏😁
3 - Smoke, 2 - Smoke, 1 - A little sauce, then smoke.
Poor folks still put mustard on them lol 👍👍🍽🍽
I don't know anyone that foil boats for the entire cook. I believe it's meant to be an alternative to wrapping completely in foil or paper.. So maybe the last hour of the cook....
Oops... should have checked other folks comments first... Sorry... I see this has already been mentioned..
so, why not just use a roasting tray instead of a boat?
Why didn’t you flip it half way through?
Don't feed the dog from the table.
Sorrry..love your content but, a smoke ring is not indicative of something having a smoky taste. Nope! That's the funny thing about it: A great smoke ring looks amazing, but it's not the part that tastes smoky. That's caused by flavor compounds penetrating the meat, and it does this throughout the cut. You should know this my man!
Just say NO to foil boats!
Zo jammer dit.......
You have to do that again.
Isn't the foilboat method used only instead of packaging/wrapping the ribs in aluminium foil after the smoking session (depending on 3/2/1 method which is too long in many cases for the ribs you can buy in the Netherlands)
me: no wrap, no foil
I no longer wrap my ribs. I either let them roll unwrapped the entire time or I do 4 hours unwrapped and then wrap and throw them in the oven for an hour or two so I can use my small smoker for something else.
I use a offset charcoal smoker and I’ve only used the boat method twice and didn’t like it for the same reason no soggy ribs,chicken or brisket low and slow on charcoal or hickory for me.
you did it wrong
I have been using my pit boss smoker for my ribs. I usually smoke them for 3 hours at 150f
After that I wrap them in foil increase the temp to 260f for another 90 minutes. Always perfect
I think the foil boat for ribs is only popular in the bbq youtuber community.
If I do foilboat I flip em over twice first after 90 min then after 270 min.
Yuck.. pork
Just looking at them, you can tell which one has a better bite and most likely better flavor. Great experiment.
its a flop
Done wrong
User error
Wooooosh
Hi Roel, could you show one day a TacoTuesday super easy recipe for office bbq? Thx
Please try the heated up bbq sauce on the side and dip your ribs in it.
Best pitmaster EVER!!!
You sound conjested. Thanks for the rib cook.
nuttela jar :) we use it as a glasses :D very sustainable
Quick question.. where do you order your ribs?
do the foil boat ones for longer time. lower temp.
Hilarious; u guys are amazing!
That’s interesting!
😋😋
Try sauerkraut with the boat ribs on top the salt will flow reeeeeeeeeeeeeeeeee reeeeeeeeeeeeeeeeeeeeeeeee reeeeeeeeeeeeeeeeee reeeeeeeeeeeeeeeeeeeeeeeee
Not going to shoutout Chudd’s bbq for the foil boat technique?
Chudd didn’t start it. There are plenty of videos he could have referenced
@@hbeezy1952 He popularized it and most likely the reason why people are talking about it.
I cook them completely wrapped in foil with rub and some lemon juice. They're very tender and with some basting taste great. Obviously not smoked but it allows you to use a Weber or oven if the weather is bad. Also, I have liquid smoke. 😁
this foil technique is a common method for people staying in apartments with normal oven and/or those who don’t have a smoker and bbq pit
Whats the story with the fox holding the chicken?
Is that Reynard on the barrel behind you?
Make RIBS not WAR!
Probaj dat ena rebra v lito železno ponev ne pa v alu folijo pa pol povej😉
Thanks!
You are a excellent smoking instructor, I have used your techniques with great results
Yes, these kinds of videos are what I like to see more!
Please add start weights.
I was never interested in boats. And this results show exactly why.
Thanks.