NEVER Wrap Your Ribs in Foil Again — Try This Old FARM Trick

Find All my recipes in one place! Otis Granger Cook Book: https://otisgranger.com/ There's a rack of ribs in an oven somewhere right now, wrapped tight in foil. In three hours it'll come out sitting in gray juice, the rub washed off, soft and pale, falling apart into bones and mush. It isn't your fault. Every recipe online says wrap them. In the kitchen drawer of almost every farmhouse I clear there's a little cotton mop on a wooden handle, the strings stained brown. The family says it was for canning jars. It was for the ribs. I'm Otis. Forty years of barns and estate auctions across the Midwest, and the kitchen is the last room I clear. Sunday ribs went in the roaster on kraut — I showed you that one. Company ribs were different: a dark, crackling bark, juicy all the way through, and she never wrapped one in her life. In this one: 1 — the cut: why spare ribs for this 2 — the rub: patted on, not rubbed in 3 — the foil: what the "Texas crutch" really does 4 — the pan: up on a rack, with a pan of water below 5 — the heat: 275, and why low wins 6 — the stall: why it happens and why you leave it alone 7 — the test: the bend, the pull-back, and the toothpick 8 — what the little mop was for, which I've never once seen in a modern kitchen A thin mop sauce of cider vinegar, water, brown sugar, pepper and a spoon of bacon grease, dabbed on every 45 minutes with a cotton mop. The bark builds layer by layer, and the meat stays juicy. That's the farm trick. Honest, said plainly in the video: foil isn't wrong — it's fast, and if you like fall-apart ribs, keep it. Keep the oven door quick. And wash the mop well after. Were there Sunday ribs and company ribs in your house — and did anybody wrap them in foil? Tell me, and tell me who made them. I read every one.