question No wrap Baby Back Ribs anyone?

[bbqLuv]

It may be time to leave 3-2-1 method behind, about 4 years into my BBQ "Pellet Gill" adventure having never done no-wrap ribs, Looking for input, suggestions, comments. I am going to give it a try.

[rodkeary]

https://blasphemyribs.com/2020/02/14/blasphemy-ribs-recipe/

[bbqLuv]

Thanks, may give it a try some time.

[Jfrosty27]

I never wrap ribs. I just set the pellet cooker to 240, put them on, and let them be. I start checking doneness at about 5 hours. Glaze with sauce at the end for about 15 minutes. Great every time.

[KarchyBBQ]

This is my approach to do, on my Weber 26”, except leave the glaze out from time to time (which is my preference; fam likes the sauce).

[rickgregory]

I check earlier because I'm using a kettle which tends to vary in temp and, in the summer, be warmer than 240. But like you I don't wrap.

[fracmeister]

Same here. Waste of foil.

[captainlee]

Never wrapped and i don't spritz. 260 degrees and about 30 minutes before i pull them i apply the sauce. We think they come out great. Cooking on the Yoder pellet smoker.

[smokin fool]

I'm 50/50, depends on the cook.

[CaptainMike]

CaptainMike heartily agrees with captainlee (it's a Captain thing, some might not understand). No matter the cooker I do all pork ribs DB'd and rubbed, that's it. Sometimes my wife will ask to foil them because she likes me to use the juice for a pseudo-fried rice dish.

I'll also do BB's on the Santa Maria grill and they are pretty dang good that way. It's a really fun cook with open fire and a bit of tending and finessing

[captainlee]

Yep, a captain thing...

[MBMorgan]

I'll throw in with Mike and his captain friend ... and with everyone else who agrees with us. I don't wrap. Never did in the old PBC ... and never do in my OG. I cook them between 250-275F (not too fussy about that) then probe them with a thermapen to make sure that they are at or above 190F (the minimum temperature that ensures rendering of fat and collagen) everywhere before declaring them done.

[Mr. Bones]

I'm not th most excitin BBQer on Earth, by any stretch of th Magination...but sometimes, I make Good BBQ...

Here's my Technique fer makin No-Wrap Ribs...:

1>Put ribs in cooker. Whatever cooker, this is on YOU, not th cooker.
2>Monitor fire, check ribs, rotate, if / when deemed necessary.
3>Pull when finished / Probe Tender.
>4 Rest, briefly.
>5Consume / Share.
6>Repeat.

[Sweaty Paul]

Seems like an awesome recipe! I like the repeat idea!

[bardsleyque]

I don't wrap and don't glaze, mostly do St. Louis cut these days.

[bbqLuv]

Got 2 fur 1 Baby Back. I prefer St. Louis just a little bit more. I enjoy them both.
Don't glaze, so sauce on the side is my guess.

[bardsleyque]

correct, one sweet one hot, not too extreme on either!

[fracmeister]

I don't wrap and don't glaze, mostly do St. Louis cut these days.

Well I still sauce them and caramelize because the family likes them that way. As for me I would leave the sauce off.
I am exclusively STL as well. baby backs dont do it for me...

[JeffJ]

I’m not big on wrapping any hunk of meat. Sometimes with a whole packer, chuckie or pork butt I will wrap if the bark is becoming like jerkey and gets real clack or if I’m running out of time and need to speed things up. I never wrap ribs, baby back or spare. In my experience they take 4-6 hours at 250 and the bark has barely set when it comes time to apply some sauce for 20 minutes or so.

[Waster]

Dry rub
225F
Until done
No wrap
Glaze and caramelize glaze over medium heat for a bit
Until done
Eat, share, laugh and drink
Ribs are one of my favorite sharing meals.
Using hands to eat always adds that extra intimacy with ones food.

[Mr. Bones]

Reckon Ah'ma havedta weigh in on th STL Side, as well...Much More Bang Per Buck...

[ItsAllGoneToTheDogs]

I never wrap, just go for x hours then start checking for bend test doneness, light sauce glaze, crank the temp for 10-15 min and call it a day

[Greygoose]

Never wrap the ribs