And welcome to the Pit by the way. You’re already in with both feet and getting plenty of free advice.
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Wrapping ribs in foil vs no wrap?
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Club Member
- Jan 2020
- 1412
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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Thanks for all the feedback. I am now looking at buying a smoker to add to my Weber Kettle. I am a charcoal guy that could be talked into wood. I don't want to spend over 1500.00 and less is just fine. Does anyone have experience with a Pit Barrel Cooker or Backwoods Smoker or a KBQ smoker. I want to deliver the best backyard BBQ as possible.
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Club Member
- Jul 2016
- 9357
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Welcome to the Pit!
I have a PBC and this is a sweet cooker for ribs, poultry, briskets all sorts of good stuff. Those are three different types of cookers you listed. I can tell you if you like to fiddle with your cookers, or "must have 225*" this is not for you. Once you figure how to consistently light your fire you will be able to just keep an eye on it. The PBC likes to run around 275*. Please check out the review section and the section under channels for any cooker you are interested. They are all good machines once you've figured them out.
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Club Member
- Nov 2017
- 7088
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
My list of charcoal smokers would include the Weber Smokey Mountain 22†(WSM), as well as the PBC and the Oklahoma Joe Bronco. My local Lowe’s had 3-4 of the Bronco’s on the floor last week.
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Club Member
- Nov 2017
- 7088
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Just realized this thing got off track - in response to the ORIGINAL question, I used to wrap my ribs all the time using the 3-2-1 method (spares) and 2-2-1 method (baby backs). I.e. smoke for 2 or 3 hours, smoke wrapped with a little braising liquid for 2 hours, then smoke for a final hour unwrapped, and I would often set some sauce and add some char over on the grill. This method makes for tender, fall off the bone ribs - often the bones just pull out.
Since joining AR, I've tended NOT to wrap my ribs, as I like Meathead's Last Meal Ribs recipe and technique best. I like ribs that are tender, but not falling totally apart either. The only time I have wrapped ribs in the past several years was one time this summer when my son-in-law had asked for ribs for his birthday, and the spares I was doing didn't appear that they would get done in time for dinner, so I wrappped to speed things along and finish them faster, for the last hour, then set the sauce by putting each slab in turn (both sideS) over the SNS to get some direct heat at the end.
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Founding Member
- Aug 2014
- 2086
- Hays, KS
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Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
Depends is my answer. I've done both and will do both, however, if I have plenty of time I tend to favor unwrapped. That said, there is no wrong way. Enjoy your cook!
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