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spare ribs -using plastic wrap while cooking

dklipscomb Jun 17, 2007 05:39 AM


  1. l
    LYNW_GODAWGS Jul 18, 2007 10:01 AM

    I was worried about toxins with this method after my brother in law cooked some ribs this way on the 4th of July. I just ran across another discussion on the web and found this:

    "The folks who make Saran Wrap have responded to the eRumor. A statement by the SC Johnson company says the "plasticizer" in Saran Wrap is derivative of naturally occurring citric acid found in citrus fruits and is 100% dioxin free. The statement further adds that dioxins can only be formed with chlorine is combined with the kinds of high temperatures associated with waste incinerators, temperatures like 1,500 degrees F. Even the most powerful microwaves are not capable of those temperatures, according to the company.
    SC Johnson says none of its products contains dioxins."

    I'm not to worried any more.

    1. d
      dklipscomb Jun 18, 2007 10:12 AM

      thanks for all the input. Have to say-I did hesitate about the plastic wrap-but have seen that mentioned so often. Think I will try the ribs again with all else I did try-but double wrap in foil for that step. I was happy with reading so many posts on bbq-to give me the push to try!

      1. r
        ricepad Jun 18, 2007 09:36 AM

        You may as well steam your ribs.

        1. v
          Val Jun 17, 2007 12:08 PM

          I've seen Emeril use it...covered with foil also and cooked very low & slow...haven't tried it, though.

          1. Rubee Jun 17, 2007 11:11 AM

            I've used that technique, using the recipe in the link below. Anybody who likes their ribs fall-off-the-bone tender have asked for the recipe. No smoker, so instead I skip that step and finish them on a grill (and cut down on the sugar).

            Chef Neal's Baby Back Ribs with Orange-Chipotle Glaze

            1. toodie jane Jun 17, 2007 10:51 AM

              not a good idea. why would you....?

              3 Replies
              1. re: toodie jane
                bubbles4me Jun 17, 2007 11:00 AM

                You can use cling wrap, you just cover it with tin foil, the reason to use it is to get a tighter seal than just tin foil. There is an amazing braised short rib recipe in Susan Goin's Sunday Supers At Lucques cookbook that calls for this method.

                1. re: bubbles4me
                  dklipscomb Jun 17, 2007 11:09 AM

                  I tried it after reading a lot of suggestions on the "boiling ribs" post. Most referring to using a smoker for ribs that I do not have. Too a combo of suggestions-I did a dry rub then grilled on gas grill and used a pre-soaked can of wood chips -low for an hr. THen wrapped in plastic wrap then foil in oven for an hr at 325. Then back on grill with very light bbq sauce on it. Don't know if am fooling myself-but the can of wood chips gave a touch of smoke to it and I think the plastic wrap made them very tender.. First attempt at spareribs and dry rub-anxious to try again. Maybe a brisket...
                  Thanks to all on the post for all the info

                  1. re: dklipscomb
                    Karl S Jun 17, 2007 11:58 AM

                    Plastic wrap is not designed for cooking. I wouldn't want the toxins....

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