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Wrapping ribs in foil vs no wrap?

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  • Tom Boulay
    Club Member
    • Jun 2020
    • 2

    Wrapping ribs in foil vs no wrap?

    I am a rookie BBQ er. I see everyone wrapping their ribs and I never have don that. How much am I missing? All my smoking has been done on a Weber grill. Does everyone wrap their ribs?
  • marshall
    Club Member
    • Jul 2017
    • 590

    #2
    Welcome to the pit!
    i have never wrapped my ribs. They always turn out great and wrapping seems like a pain. I know many others here don't wrap. And many do wrap with great results. Its preference but i dont think your missing anything! You could always try wrapping once and see what u think.

    Comment

    • Attjack
      Club Member
      • Aug 2017
      • 3972
      • Primo XL
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        ​​​​​​​ - With Rotisserie
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        Fire pit grill

      #3
      I do after trying it both ways. I shoot for 250 and smoke 3 hours, then wrap with vinegar or other liquid and steam for an hour, then another hour unwrapped and sauce the last 15.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        MTurney yes, exactly.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        So, Th 3 -1 - .25 Method...?

        Kewl, I might try it... ain't sauced me no ribs in likely 25-30 years, but thinkin mebbe I'll play round some with it... (Disclaimer: With my own sauces... )

      • Attjack
        Attjack commented
        Editing a comment
        Yeah, 3-1-.75-.25 method. Usually works out just right. Adjust time as necessary. I love those sticky ribs the sauce gives you and the heat my rub imparts.
    • Uncle Bob
      Club Member
      • Feb 2019
      • 378
      • Salado, Tx
      • Summerset TRL44 gas grill and side sear
        RecTec 590 Stampede
        Weber Performer
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        Camp Chef Somerset IV 4 burner propane stove
        Oklahoma Joe's Bronco
        Oklahoma Joe's Bronco Pro
        Oklahoma Joe's Judge
        Golden's Cast Iron Grill
        Ooni Koda 16

      #4
      Short answer; no not everyone. In fact, any time you see an absolute answer of any kind about any form of cook or process it's going to be only that person's opinion based on their tastes and experiences. My suggestion is you try various methods rather than believing there is one, single, best method. What I, or anyone else, likes may not appeal to you, or it may. Wrapping most often speeds up the cooking process on high collagen content meat products, but time is a factor too. The outer crust on the finished product will have a crispier texture not wrapped than the wrapped version (though there are techniques to mitigate that too). Don't be afraid to experiment, most often you can still eat your "mistakes". Recipes or guidelines are just suggestions, not law/rules. Develop your technique.
      Last edited by Uncle Bob; September 3, 2020, 07:58 PM.

      Comment


      • smokin fool
        smokin fool commented
        Editing a comment
        This!!!!

      • bbqLuv
        bbqLuv commented
        Editing a comment
        You got that right. Well put.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        ^^^THIS^^^
    • Schwyy
      Club Member
      • Nov 2019
      • 105
      • Andover, MA

      #5
      Click image for larger version

Name:	image.jpg
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ID:	905385 i don't wrap with a pellet cooker. i see it as a time saver, so would if i needed to. if you have an inkling to not wrap, don't because i believe you should never add a step that makes it less fun for you.

      i don't wrap unless i need time and the results won't win me grand champion, but it is a hit where it counts....

      Comment


      • bbqLuv
        bbqLuv commented
        Editing a comment
        Two thumbs up from the best judges,

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Trophy Awarded, Dad!
    • Jfrosty27
      Club Member
      • Mar 2020
      • 737
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        Weber Smokey Joe
        SnS Deluxe
        Vortex
        The Orion Cooker convection cooker/smoker (two of them)
        Blackstone 17" griddle
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      #6
      I do not wrap. But I spritz with apple juice every hour. Perfect every time. Oh and I cook them on a pellet smoker at 250 degrees. Takes about 6 hrs. 🤷‍♂️
      Last edited by Jfrosty27; September 3, 2020, 08:03 PM.

      Comment

      • bbqLuv
        Club Member
        • Jan 2020
        • 410
        • Milwaukie OR

        #7
        To wrap or not to wrap, that is the question. Baby Back Maniac has a nice video on you tube which compares wrap in foil, paper and no wrap. You may also google the 3-2-1 method for ribs.
        https://www.bing.com/videos/search?q...6FORM%3DHDRSC3

        Comment

        • Tom Boulay
          Club Member
          • Jun 2020
          • 2

          #8
          Thanks for all the feedback. I am a rookie. I have smoked maybe 30 Baby Back Ribs on a Weber grill. I am learning. I am controlling the temp way better - about 275 on the Weber temp gage for about 3.5 hrs and then sauce. I have been trying various rubs and the Carolina Dirt Rub really seems to improve the bark.

          Comment


          • Attjack
            Attjack commented
            Editing a comment
            With 30 racks under your belt I'm not sure I would call you a rookie! My suggestion would be to do 2 racks in the same way except that you wrap one and don't wrap the other. That way, you'll have 32 racks under your belt 😂

          • Schwyy
            Schwyy commented
            Editing a comment
            30 racks??

            I hereby rescind my advice and now have a million questions for you.
        • Dadof3Illinois
          Club Member
          • Jul 2017
          • 860
          • Southeast Illinois

          #9
          For me it comes down to how tender do you like the ribs? A couple reasons i to wrap, if you like falling off the bone tender or if your running close on time then wrapping is the way to go. If you like a nice bark with a good bite through rib meat then running them naked might be your cup of tea.
          It really just depends on what your taste is, there’s no right or wrong way. Always remember to have fun and make good food that YOU enjoy!!

          Comment

          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 9302
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
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              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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              Weber 22.5 OTS E Code Black ($20 CL
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              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
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              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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              Accessories:
              *********************************************
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              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #10
            I ain't again wrappin, on principle, so please, don' git me wrong...there's a Hailluva lotta ways to git to Amazin Ribs, this is simply one way... (Mine)

            That bein said, I've never wrapped, in more than 50 yrs... only learned of it in recent years, an it seemed like a Huge PITA, to me... Ain't broke, wail then, ....

            I'll let ya decide fer yerself if'n wrappin is 'necessary', or not...

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            Most generally, I ususally achieve edible results...

            Experiment round, some; see what works best fer yerself, an yer cooker bein used...
            Last edited by Mr. Bones; September 3, 2020, 09:41 PM.

            Comment


            • Attjack
              Attjack commented
              Editing a comment
              Looks incredible. Time and temp?

            • bbqLuv
              bbqLuv commented
              Editing a comment
              The pictures shows not wrapping and the bark may keep forming, darker bark. Some decide to wrap by temp, and others by color. Wrapping tends to stop the forming of bark.
              No matter how you cook ribs in the end you may say "That's a Wrap!"

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Attjack ~275° Target Temp, experienced 'some' fluctuations, due to High Winds: 25 mph sustained, shiftin from all points of th compass, frequent 50 mph gusts. T'was a 'Fun' cook Pulled a rabbit outta my arse, er, hat, on that one, Brother!!! lol
              Pulled off 3.5~4 hrs, IIRC...
              >>LINK<<
          • Dewesq55
            Founding Member
            • Jul 2014
            • 1862
            • The Poconos, NEPA
            • Smoker:
              Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
              Masterbuilt 40.2" 1200W Electric Smoker
              Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

              Gas Grill:
              BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

              Charcoal Grill:
              Weber Smokey Joe Charcoal Grill 14"

              Thermometer:​​​​​​
              Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
              Fireboard 1st Generation
              ThermoWorks Mini Instant Read
              Lavaworks Thermowand Instant Read
              2 Maverick 733
              ThermoWorks IR-GUN-S Industrial Infrared Thermometer
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              Miscellaneous:
              Anova Sous Vide Immersion Circulator - 1st generation
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              Favorite Beer:
              Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

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              Favorite Wine:
              Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

              Favorite Meat(s):
              Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
              Chicken - Mainly the dark meat and wings
              Beef Ribeye steak

              Favorite Cuisine to Cook:
              Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

              Favorite Cuisine to Eat:
              Indian, followed closely by BBQ.

              Disqus ID:
              David E. Waterbury

            #11
            I have never wrapped ribs and have no plans to start anytime soon.

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2322
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

              #12
              I've done it both ways many times and my personal preference is to wrap. My 3-2-1 method frequently ends up being more like 4-1-1, and I let the bark be my guide for when to wrap. I add beer to the cook and no liquid to the ribs. 😉

              Comment

              • MBMorgan
                Club Member
                • Sep 2015
                • 6192
                • Colorado
                • > Weber Genesis EP-330
                  > Grilla Grills Original Grilla (OG) pellet smoker
                  > Pit Barrel Cooker (gone to a new home)
                  > WeberQ 2000 (on "loan" to a relative)
                  > Old Smokey Electric (for chickens mostly - when it's too nasty out
                  to fiddle with a more capable cooker)
                  > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                  > Thermoworks Smoke
                  > 3 Thermoworks Chef Alarms
                  > Thermoworks Thermapen
                  > Thermoworks IR-GUN-S
                  > Anova sous vide circulator
                  > Searzall torch
                  > BBQ Guru Rib Ring

                  > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                  > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                  > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                #13
                As others have suggested, wrapping ribs is a personal choice. In my case, I’ve never felt the need. You may decide differently ...

                Comment

                • DavidNorcross
                  Club Member
                  • Nov 2017
                  • 1523
                  • Virginia
                  • Rec Tec RT-680
                    Coleman RoadTrip LXX
                    Javelin Pro Duo
                    More Cast Iron than I care to admit

                  #14
                  I agree with others on this one. It is a preference. I like ribs either way but for me my preference is to wrap.

                  Comment

                  • Soonerpop
                    Club Member
                    • Jan 2020
                    • 180
                    • Plano, Texas
                    • Cookshack Smokette 008 (2005)
                      Weber 18.5” Kettle
                      Weber 22.5” Performer (drop-down shelf)
                      SNS Elevated Grate
                      Pit Barrel Junior (PBJ)
                      Freedom Grill (for tailgating, but don’t do much anymore)
                      Sizzle-Q Stainless Griddle
                      Weber Rapidfire Chimney Starter

                      Thermapen (Red, of course)
                      Smoke Alarm (Likewise)

                      Kingsford Professional
                      Weber Briquettes (longer cooks)

                      Woodford Reserve Double Oaked
                      Coors Banquet (why bother with light beer?)

                    #15
                    Mr. Bones I’ll start by saying I need to get his address. I’ll wait out front til I smell the smoke.

                    I’ve never wrapped ribs, never felt the need since the results have been good. It seems to me that wrapping ribs is a product of the popularity of competition. I personally never saw much about it until recipes and videos started showing how to do it by comp cooks. I think all the comp cooks do it in contests. I prefer ribs without the sweetness of the final glaze. It’s good, I just prefer it without. As everyone has said, personal preference, no wrong way to do it.

                    Comment


                    • Mr. Bones
                      Mr. Bones commented
                      Editing a comment
                      Yer always welcome at my fire, an my table, any danged time, Brother...jus gimme a heads up when yer leavin Plano, so I can git a cooker lit off.... I gots, then ya gots...

                      Oh, an Please, bring me PLENTY Lone Star, an Hot Guts...I'll pay cash, no prob...taste of Home! It'll lemme live, least fer a minute...

                      Few more years, Good Lord willin, an th crick don't rise, I'll be back down there in TX!!!!
                      Last edited by Mr. Bones; September 4, 2020, 09:21 PM.

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