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Old 06-20-2013, 12:28 PM
GaryM GaryM is offline
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Ribs cooked in plastic wrap?

OK, I was watching the latest episode of Restaurant Impossible with Robert Irvine and he showed them how to cook baby back ribs in plastic wrap. He seasoned them and wrapped them in plastic wrap, which he said could be used in the oven up to 350 degrees or so. After they were wrapped he roasted them on a sheet pan for two hour or so at 225 degrees. Came out really nice of course.

Here they are all wrapped for the oven

http://i210.photobucket.com/albums/b...dd35b49312.jpg

I'm going to try some tonight, but was wondering if any dopers had heard of this or tried it?
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Old 06-20-2013, 01:59 PM
Bartol Bartol is offline
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Ribs cooked in plastic wrap?

I saw the same episode last night (Pier West restaurant in Twin Lakes, Wisconsin) and went running to the fridge to try and jot down notes on what he did. As I recall, the seasonings were seafood seasoning (seriously, that IS what he said), cumin, paprika, smoked paprika, salt, pepper, and before wrapping in the plastic he laid bay leaves on top. 2 hours in the oven at 225 degrees.

He said plastic wrap will not melt in the oven under 400 degrees, but one person tried it at 325 and the wrap did melt. Robert apologized for the misunderstanding and said "I should have said 200-225."

Today, I looked online and found that someone also mentioned this on his Facebook page, and he gave this link to the recipe:
http://www.foodnetwork.com/recipes/r...ipe/index.html

This recipe does NOT have the same seasonings he used on the tv episode last night. It does have the seafood seasoning, plus a lot of other things he did not mention on the show, and it does not have the paprika and smoked paprika that he did mention. But all of the readers who tried it gave it 5 stars and no one had any trouble with it.

Definitely gotta try it. In another place, he mentioned leaving it in the fridge overnight after wrapping in plastic. This would be fantastic if you wanted to make a large quantity for a party, you could do it all the day before.

Here http://www.delish.com/cooking-shows/...rvine#slide-11 he also said that after doing them in plastic wrap for 2 1/2 hrs at 200 degrees, he finishes them (presumably the saucing step) on the grill.
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Old 06-20-2013, 02:20 PM
Finagle Finagle is offline
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I know plastic wrap is tested for microwave safety, but this kind of pings my "better safe than sorry" detector. Even though 225 degrees isn't much hotter than you'd get in a microwave, the duration is a lot longer. I guess I'm not seeing the advantage versus cooking in a small dutch oven.
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Old 06-20-2013, 02:41 PM
shiftless shiftless is offline
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What's the point of the plastic wrap? I smoke baby backs at 200-225 with no wrapping (so the smoke gets on them) with similar seasoning. I've also done them in the oven with the same rub, no wrapping.
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Old 06-20-2013, 02:42 PM
lieu lieu is offline
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When I smoke mine 1/4 of the time spent is wrapped, but in aluminum foil. Not quite what the OP specifies but 'wrapped' nevertheless.

Apply rub, 2 hrs at 225-250 directly on rack, bone side down.
Add Tiger Sauce, brown sugar, honey and butter, wrap and meat side down for 1 hr.
Add more rub if needed and back directly on rack bone side down for hour or as needed to finish.

Moist, tender and delicious.
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Old 06-20-2013, 04:09 PM
GaryM GaryM is offline
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I used Dizzy Pig Dizzy Dust for seasoning. I appreciate the inputs and will let you know how it goes.
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Old 06-20-2013, 04:43 PM
TriPolar TriPolar is online now
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Regular old plastic wrap is used in cooking a lot. The low heat needed by ribs isn't going to melt or burn the plastic. The toxicity of polyvinylidene chloride is a controverial subject though.
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Old 06-20-2013, 04:45 PM
TriPolar TriPolar is online now
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As for rib cooking, I like to sear them before slow cooking. I know it doesn't seal in the juices or anything like that, I think they just come out better that way. But if you don't have a charcoal fire handy it may be difficult to sear them without cooking them too much.
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Old 06-20-2013, 04:55 PM
pulykamell pulykamell is offline
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Quote:
Originally Posted by shiftless View Post
What's the point of the plastic wrap? I smoke baby backs at 200-225 with no wrapping (so the smoke gets on them) with similar seasoning. I've also done them in the oven with the same rub, no wrapping.
I do the same. Some people like the softer texture that wrapping or foiling gives you. It steams the ribs and helps break down the tissue. Some people even boil their ribs before grilling *shudder*. I don't like that texture, so I don't do it.
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Old 06-20-2013, 05:19 PM
Purd Werfect Purd Werfect is offline
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I wonder if there's any benefit of plastic wrap over tightly wrapped foil. It doesn't seem like there would be.
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Old 06-20-2013, 05:58 PM
GaryM GaryM is offline
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He didn't mention it, but now I'm thinking that perhaps in a restaurant using the plastic wrap has some advantages over other methods.
  1. Easy to see the contents
  2. Wrap in general allows easy storage
Another hour or so to cook!
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Old 06-20-2013, 06:26 PM
kunilou kunilou is offline
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I have in front of me a box of Glad cling wrap. It very clearly says "Microwave-safe"* right on the box. Oddly enough, it doesn't say a damn thing about using or not using in an oven. Given Americans ' propensity to do really stupid things and corporate lawyers' propensity to want to put warnings on everything, I'm surprised by this glaring omission.

* The box also says "Use of any plastic product with foods high in fat and sugar may cause melting."
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Old 06-20-2013, 07:43 PM
GaryM GaryM is offline
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Well, the Saran Wrap did not melt, though it did appear to have shrunk a little bit. I also noticed a little whitish protein film in some areas where the wrap was tight against the meat. I've seen this in Sous Vide cooking so I knew what it was.

The ribs were pretty good. Of course they were not BBQ'd by most folks standards and no smoke was involved. But all in all I'd say it was a success. I agree with those who said there didn't seem to be any advantage over foil and I'll probably use that next time.
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Old 06-20-2013, 07:59 PM
Aestivalis Aestivalis is offline
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Did you also brush them in BBQ sauce and color them under the broiler? That adds some Maillard reaction flavors that are missing if you only cook them in foil.

I use a similar technique from Good Eats. I like to broil them afterwards without sauce so I can get some sear/char on the meat, then brush it with sauce and broil it further to get some caramel flavors.
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Old 06-20-2013, 09:14 PM
GaryM GaryM is offline
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I did use some sauce, but just put them back in the oven for a while, not under the broiler though.
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Old 06-20-2013, 10:06 PM
Rachellelogram Rachellelogram is offline
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Is this any different than a cooking bag? Cooking bags are much more heat-safe than plastic wrap.
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Old 06-20-2013, 11:25 PM
GaryM GaryM is offline
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Probably not much different at all. I've done turkeys in oven bags, but nothing else.
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Old 06-21-2013, 07:46 AM
Fleetwood Fleetwood is online now
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I have tried this guy's method https://www.youtube.com/watch?v=KNMt2rBiVTY in the past, using my own rub and sauce. came out pretty good.
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Old 06-21-2013, 08:15 AM
GaryM GaryM is offline
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Mine would have been better finished on the grill, or under a salamander like Robert Irvine's. But to be the whole point of using the oven was convenience.

I did do two slabs yesterday, and will probably finish the others on the grill.
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  #20  
Old 06-21-2013, 08:23 AM
lieu lieu is offline
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Quote:
Originally Posted by GaryM View Post
I used Dizzy Pig Dizzy Dust for seasoning.
Two Dizzys? Yum.

There's so much out there technique and receipe-wise for the BBQ chef now. BBQ Pitmasters is a good show with Myron Mixon, Johnny Trigg, Big Moe, etc. I think it's on TLC.

Amazingribs.com always has good suggestions on all the different cuts, equipment, everything you need to be a hero in the kitchen and patio.

ETA: Ha! I just saw you're from St. Louis... I know your sauce! Last night I shopped specifically for Carolina (southern) style sauces after reading so much about them, mustard, vinegar, etc. Fantastic, I'll use them with a couple of pork butts I'm doing this weekend.

Last edited by lieu; 06-21-2013 at 08:28 AM..
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Old 06-22-2013, 11:30 AM
jnglmassiv jnglmassiv is offline
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I foil my babybacks maybe 10-15% of the time I make them. This is typically done when I'm preparing them for sharing with others like my folks. I prefer dry rubbed BBRs and dry spares better still but some people expect a softer, saucier rib and I'll happily eat those, too. Please don't tell my hardcore bbq friends. The 3-2-1 method is well known: 3 hours smoked dry, two hours foiled and the last hour back on the smoker unfoiled. I don't go for the times but the sequence it typical and the technique well documented.

Anyhow, I've stopped simply wrapping the racks in foil since the pointy bones inevitably poke through the foil and the acid in the sauce and heat in the smoker react with the Al in an unpleasant fashion. I once tried plastic wrapping then foiling the ribs for a more inert sauce barrier and some puncture resistance but found plastic melted to the meat. It was easy to pull off but it won't happen again. Maybe there are different temperature ratings among the cling wrap manufacturers but I'm still calling it a failed experiment.

Instead, I've taken to cutting the racks in half and putting them into a pyrex bread loaf pan. Then, I put a second loaf pan over the top and foil the two pans together to loosely seal the package. This also makes cleanup a little easier too as all the 'juice' stays in a loaf pan.
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  #22  
Old 06-22-2013, 08:32 PM
MikeyBbop MikeyBbop is offline
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I wouldn't use plastic

I personally would not use plastic because I don't trust that it is safe as well as there are better options as some of you have so deliciously noted. I'd feel horrible if someone sensitve to plastic got ill and then you open up the whole liability issue if the method is not an accepted industry standard. No matter what your spicing recipe is, I would recommend using a pressure cooker like I do. It's quick and permeates the flavor completely through the meat. They come out very tender and flavorful. Then you can finish them off on grill or bake in the oven. Happy bbqing!
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  #23  
Old 07-03-2013, 02:28 AM
sherryinmayslanding sherryinmayslanding is offline
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Robert Irvines's ribs

Correction: robert put a dry run on his bbb ribs , wrapped them in plasctic wrap (which he said does not melt until 400 degrees) , cooked on a cookie sheet at 200 degrees for 2 hrs 30 minutes, let them rest in the plasctic wrap for for 20 muns, then coast with the bbq sauce and put under a broiler or toaster oven for just a minute to carmelize them. I can't wait to try them!
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Old 07-03-2013, 04:25 AM
bluezooky bluezooky is offline
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Quote:
Originally Posted by kunilou View Post
I have in front of me a box of Glad cling wrap. It very clearly says "Microwave-safe"* right on the box. Oddly enough, it doesn't say a damn thing about using or not using in an oven. Given Americans ' propensity to do really stupid things and corporate lawyers' propensity to want to put warnings on everything, I'm surprised by this glaring omission.

* The box also says "Use of any plastic product with foods high in fat and sugar may cause melting."
I've seen the oven bag type of plastic available in a roll form, suppose its cellophane? can't imagine using cling wrap to bake with.
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Old 07-03-2013, 09:41 AM
eenerms eenerms is offline
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When I make lasagna , I put plasic wrap on then foil for the first 30 minutes or so. Then finish uncovered. I find it helps steam the noodles then I brown out the cheese at the end. Been doing this for over twenty years, since I worked in restaurants. Granted we don't eat lasagna every day...
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