Quick question about FTC'ing

[floaty]

I've got some babybacks smokin' right now on my OBS...last ones were really good but I want them to be more tender.  I plan on FTC'ing them for 2 or 3 hrs before we chow.
My question is this...when you are preparing them to FTC, do you individually wrap each slab of ribs in aluminum foil or do you pile all your ribs together and wrap'em in tinfoil together?
Also: do you think its better to FTC OR to stick'em in the oven for a couple hours at 195 degrees?
Any other suggestions on making them more tender would be greatly appreciated.
smoke up,
Floaty

[Tiny Tim]

I've never FTC'd anything but a Butt, but I'll give my thoughts here.  If I were to try it, I'd probably wrap 'em all together, spraying each with apple juice or something while building the stack.  Cooler or a warm (not HOT) oven really wouldn't matter to me..probably whichever was handier at the time.

Good luck and Good Eatin'.

[icerat4]

depends on the poundage.I do all the ribs togather when ftc its better more steam to work with.Better results for sure.7 -8 pounds of baby back are in the smoker 4 hours at 200 max temp in box .Then ftc all and in the oven for another 3-4 hours this works out great.

[floaty]

Thanks for the tips! Icerat, let me clarify...are you saying to FTC and then to put them in the oven after you FTC as well? I think I'll run out of time if I do that...

[acords]

Also: do you think its better to FTC OR to sticking in the oven for a couple hours at 195 degrees?

I do both.  After smoking I wrap individually with some of Iceman's sauce and put in the oven 200 degrees for a couple of hours.  Then FTC for another hour or 2.  

[Wildcat]

I smoke, then FTC, then Iceman's Sauce give them a light char on the charcoal grill!

[Mr Walleye]

Floaty

From what I've read on Icerat4's ribs, he puts them in a tinfoil roaster pan with apple juice, covered with tinfoil and puts them in the oven for about 4 hours at 190 degrees. Here is a link to one of his posts on it.

http://forum.bradleysmoker.com/index.php?topic=5123.msg47362#msg47362

Mike

[floaty]

thanks fellas!  I'll let you know how it goes.
smoke up,
Floaty

[icerat4]

Sorry no i just put them in a foil pan then spray them down with apple juice and cover with foil then in the oven they go.Ive never did the whole ftc on ribs no need to.There fall off the bone when done my way plus remember to take off the ribs membrane to have a nicer rib .other wise it will be chewie tuff.If ya dont know about taking off the ribs membrane just ask will guide ya through it.Good luck and ask any questions will help ya get the best tasting ribs ever.Just ask lil smoker wildcat nepas and a bunch of the others here.Hers is fall off the bone notice the clean bone nice huh .youll get it dont worry will help .











hope this helps ya out.RATOUT.

[Wildcat]

Rat does do a mighty fine rib!

[floaty]

well, I don't have pics but wanted to tell you that the ribs came out great!  I still don't have fall off the bone ribs yet but they were mighty tasty.  Actually, I don't want them to fall off the bone but somewhere between what i did last night and fall off the bone...does that make any sense at all?
Anyhoo...thanks for all the tips.  My quest for perfect ribs continues...
smoke up,
Floaty

[Wildcat]

Congrats on the smoke!  That makes perfect sense.  I believe that is what the majority of us shoot for - almost fall off the bone.  ;)

[Gizmo]

How long did you FTC (wrap in foil or place in a foil pan covered with foil, both methods with apple juice, or Jack, or... and then into oven at 190 Deg?) the ribs after taking them out of the Bradley? 

[icerat4]

It really matters on how much poundage the best way to know is sneak a piece never hurts to taste for perfection .Before giving it out.Dont be shy open the foil and if its to your liking then its done other wise let them melt away.I peek all the time its not a set time different cuts of meat and weight and a few other factors allways seem to factor in.So just a lilttle dont eat everything just enough to know its done.Hope that helps.And then your guest will know YOUR A PRO. ;D

[IKnowWood]

Floaty, you are on the quest of fine eating ribs.  Each will be slightly different from the other, its a nature that the rib itself will vary.  No Pig grows exactly alike and time from harvest to Smoker and moisture levels varies.

Its all part of the hunt.