I apologize for the delay in updating this...busy weekend.
The ribs turned out fine. Perfectly edible, in fact my one son said he liked them better than my typical. I thought that even though I have a smoke tube and even made a smoke pouch and gave them as much smoke as I could muster in a gasser, they were just lacking too much. Too boring. I made up for it somewhat by using a fresh batch of my Orange-Jalapeno Shawsh (oh man, yum yum). They were perfect "restaurant ribs", still mighty tasty, but as 100% expected not what any of us are used to.
All in all the time spent prepping was the same, cook time might've been a pinch quicker due to 3hrs in foil, but searing, saucing, letting the sauce set up, it all added more time. And since I am not a pro at babysitting a gas grill to maintain a low & slow temp, I still had to be "on" during the whole cook, no leaving or getting sidetracked.
So to me, the effort:result ratio wasn't putting me ahead of the game very much here. It is nice to know ribs can still be made "really good" quicker by using foil and an oven or gas grill. But for a little more effort and barely any more time you can just do it right.
I know I didn't do anything earth shattering here. We've probably all cooked BBQ items indoors before, and we all knew what the end result would be here. But mostly I did this since I wanted to A) test Brian's video, and B) just see if my family's tastes are veering away from smoked meat. His video: great for what it is; my family's BBQ tastes: 4/5 still think smoked is better.
The ribs turned out fine. Perfectly edible, in fact my one son said he liked them better than my typical. I thought that even though I have a smoke tube and even made a smoke pouch and gave them as much smoke as I could muster in a gasser, they were just lacking too much. Too boring. I made up for it somewhat by using a fresh batch of my Orange-Jalapeno Shawsh (oh man, yum yum). They were perfect "restaurant ribs", still mighty tasty, but as 100% expected not what any of us are used to.
All in all the time spent prepping was the same, cook time might've been a pinch quicker due to 3hrs in foil, but searing, saucing, letting the sauce set up, it all added more time. And since I am not a pro at babysitting a gas grill to maintain a low & slow temp, I still had to be "on" during the whole cook, no leaving or getting sidetracked.
So to me, the effort:result ratio wasn't putting me ahead of the game very much here. It is nice to know ribs can still be made "really good" quicker by using foil and an oven or gas grill. But for a little more effort and barely any more time you can just do it right.
I know I didn't do anything earth shattering here. We've probably all cooked BBQ items indoors before, and we all knew what the end result would be here. But mostly I did this since I wanted to A) test Brian's video, and B) just see if my family's tastes are veering away from smoked meat. His video: great for what it is; my family's BBQ tastes: 4/5 still think smoked is better.
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