Spare rib wrap

[Oak Smoke]

I just put a couple of racks of full pork spare ribs on the smoker. My normal routine would have me wrap them at about 3 hours with nothing added in the foil. I’ve only been wrapping ribs for about a year, before that i just let them ride to the end neckid. I’ve seen videos where Johnny Trig adds brown sugar and butter when he wraps, Mat at Meat Church sometimes adds apple juice and other stuff. My bunch likes them tender but not fall off the bone. Do you add anything? Does it make a noticeable difference?

[Elton's BBQ]

I've always wrapped and added brown sugar and butter on my ribs... so.. i do think it alters the taste profile..

[Oak Smoke]

What does the butter do for the flavor or texture. Is it like adding it to pulled pork for moisture?

[Elton's BBQ]

I imagine that it gives a richer taste Oak Smoke

[Lynn Dollar]

I like my spare ribs savory over sweet. IMO, wrapping ribs with brown sugar and honey, etc came out of the comp world where " sweet with a little heat " was determined to be what KCBS judges wanted. ( I do like baby backs in that style, however )

My rub is S/P. I wrap at about 3 hours or whenever I see the color I want, but I only add sauce that's cut 50/50 with ACV.

[Oak Smoke]

I use a light dusting of MMD but that’s all the sweet I want. Do you like the moisture you get from the ACV? I was considering a bit of apple juice but no sauce added.

[Lynn Dollar]

Oak Smoke , yes, they are very juicy. They sort've braise in the small amount of sauce/ACV. I'm wary of using too much sauce, fraid it will burn as most sauces have some sugar. I've been using Franklin's Original, and its worked out for me.

Apple juice has some sugar, how much, I can't say. I've always used Martinelli's. Spritzed with it for a lot of years. And had no noticable problem with it burning.

[Mosca]

When I wrapped, I used squirt margarine and brown sugar, and apple juice. At the rib class I took, they wrapped with bbq sauce and margarine and brown sugar, I think.

Honestly, that sweetness is just too much for me. The rub I use has a lot of brown sugar in it, and then I finish with the 15 minute sweet sauce brush-on. Maybe if I did a vinegar or mustard based sauce that would balance it out. But I’m okay with just letting them go unwrapped.

[HawkerXP]

The family likes them ribs moist. I pull off the PBC when probing tender, plop in a foil pan with a splash of apple juice cover and let rest in a warm oven until time to eat.

[HawkerXP]

We don't sauce. Just a dry rub applied the morning of the cook.

[TripleB]

I use to wrap in aluminum foil with Parkey, brown sugar, honey and a little AJ. Felt like the ribs came out braised, too moist and steamed. I have given that up and just ride it out in the smoker until done. If I have to hold them for a bit, I wrap in butcher paper.

[Smoked Transistors]

I enjoy Tuffy Stone Comp Spare Ribs. I do not always make them using his exact seven wrapping ingredients. I have to admit, they are tasty tender ribs if done right.

[captainlee]

I don't wrap, just let em ride and enjoy the results. Personally I don't want the ribs wrapped and steamed in butter, honey......
With that said, make them as you like them, that's what counts.

[Purc]

I don't wrap ribs when I hang them in the Bronco but I do wrap ribs if I lay them on the grate. When wrapping I do add some brown sugar, honey, butter or blue bottle squirt margarine. Also, I aways spritz with 50/50 of ACV and apple juice on pork and chicken, well just because.