As always, your culinary experiments are precise, fun and well documented. What kind of pellets did you use, or did I miss that in the narrative? I may need to buy and try JIAB.
-
-
Thanks Wayne! I do have the pellet info in the OP, it's the "Apple Mash" from Cookin' Pellets. CP is my fave pellet maker thus far, because they use 100% flavor wood, without the typical alder or oak filler that makes up half or more of most other pellets, regardless of what the flavor wood component is. I can actually taste the difference in smoke using these, whereas everything else was indistinguishable from one another.
-
-
A great analysis that will help in my ongoing labours to create the perfect ribs, thank youComment
-
Having never wrapped ribs, I’m happy to be scientifically supported in my choice of method. Thanks for running this experiment Dave.Comment
-
After my first wrapped ribs it was a no brainer the naked was the way to go!
I run my gridiron at 210 degrees all the 5 plus hours.Comment
-
Nicely done , I have never tried wrapping and probably never will, but now I need to get me some ribs soon !Comment
-
Awesome. I don’t wrap ribs ever and now I don’t need to wonder if I should. Thanks Dave. And as noted just above, now I need to get some ribs!!! Time for a Wild Fork order…..Comment
-
Thanks for taking one for the team! Nice cook, right up, and pics.Comment
-
Fun cook! And seeing that there was a blind test makes it even more interesting!
glad you both enjoyed the ribs!Comment
-
So I will not wrap my ribs. Not that I did anyway. But was thinking about doing that. Thanks for the write upComment
-
Thanks for coming along for the ride folks, it was fun!Comment
-
Thanks for taking the time to conduct this test.
Since I can't "rap" I now know I don't have to try!Comment
-
Good stuff. Thanks for the during-and-after-action-reports.
I have done and continue to do both, depending entirely on progress. What I mean by that is if I am cooking for a crowd and the ribs are not progressing to the point everything else is almost done and ready, the crowd is hungry and anxious and the sun is starting to set, I will wrap for 30-60 minutes to speed things along (which seems to work). I have only a Weber kettle and a PBC so I can't tinker much with the temperature.
Cooking for myself (after experimenting with wraps) I don't wrap anymore.Comment
-
Thanks for sharing this...really awesome that you put in the effort and discipline to do such a rigorous experiment, and also photograph and write it up!
One thing I'd be curious to see (in case you feel like taking requests
) is a similar experiment running at 275 instead of 225.
My hypothesis is that at 275, by the time unwrapped get tender, they will get a little dry or burnt compared to wrapped..
Maybe I will give this a try myself sometime! I'm not sure I've ever actually tried at 275 without wrapping - doing it side by side as you've done here seems the best way to find out!Comment
-
Thanks, I'll keep smoking without wrapping.Comment
-
I am with the person that mentioned the thickness esp. if the rack that won was thicker :-)
When I run naked all the way (that sounds funny) the bark gets harder and shreds some. That drives me crazy so I am a wrapper. HA
Comment
-
Yep, I hear that, but the difference in thickness turned out to be pretty slight except for at one end of one of the racks. Absolutely a major factor if it were very different.
And leaving out the (that sounds funny), we have one of the most epic BBQ quotes of all time: "When I run naked all the way the bark gets harder and shreds some. That drives me crazy..."
Also a red-letter day since you're making only your 12th post since 2014! I'm honored!
-
Comment