I am going to try beef ribs for the first time next week. I have read a lot of recipes and almost all say do not wrap/crutch. What about placing (unwrapped) in a cambro like brisket? Or is this one dish that can quickly go straight to the table?
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Back or short ribs? You can wrap them both. add a little beef broth and wrap and you'll be fine. Or just rest an hour or so and tent with foil. No matter what I wouldn't go straight to the table, let them rest! -
I just go Salt and Pepper. I wrap after the cooking has finished. Then I like to hold them as I would with any large cut. They still benefit from the hold.Comment
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if they were held wouldn't they hold temp at 203 till you ate???? -
alright i just read the 20 million word article. I'm still going to call it resting
you're too much of a moderator these days
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Hahahhaha, All good man, it is always a point of contention in the BBQ world. smokinfatties
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I say wrap when your bark is good, but wrap dry. Then hold an hour or two like you would a brisket, whether they're shorties or backs. There's about ten ways to make them wonderful!Comment
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I agree with huskee, wrap dry or you get delicious pot roast.Comment
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