Never wrap. I dry brine the night before, dust with MMD as modified by my secret ingredients, smoke at 225F till "done" by break test. Now I mix some jam (raspberry, peach, whatever) with KC style sauce I made as modified by my secret ingredients (1/3-2/3 ratio) and baste .... taking the ribs over to another grill I use a propane powered weed killer/asphalt melter blow torch and caramelize.... at this point I am usually having the guests come out and observe... this is the last thing I do before we slice brisket and pull pork.
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"Secret ingredients"... You can tell us fracmeister . What happens in the Pit, stays in the Pit.😎
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I use a dry rub, (Raichlen's recipe forMemphis Rub, Memphis Dust or Big James Pork rub), and smoke them ~230, until they're done. No sauce. Ever. No one asks for it either.
Occasionally, I'll do the 3-2-1 method, as a change of pace. During the 3-2-1, at the point you wrap, I smear a little bacon grease and Tabasco jelly on the ribs, (found that on the internet), and they come out great.
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I was raised in Oklahoma and Texas. I use olive oil or grapeseed oil as a binder. I apply my dry rub, wrap in plastic and refrigerate for at least an hour. I then place on the grate at 225°F until the ribs pass the bend test. That's something like 6 hours for spares/St Louis Cut and about 5 hours for Baby Backs.
I have wrapped ribs in the past to see if I liked ribs done that way. I've wrapped in foil, the Texas Crutch, and I didnt like it one bit. The texture was off for me. I've wrapped in butcher paper and again, the results were disappointing to me. I don't wrap anything at this point.
I serve all my BBQ dry. If my guests want sauce, I put three types on the table: a mild sweet sauce, a midrange spicy, and a nuclear bourbon based sauce.Comment
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I'm with you on the wrapped ribs. Not enough "tug" for me. When doing the 3-2-1 ribs, they're wrapped for 2 hrs, and are almost falling off the bone. At that point, you smoke 'em for another hour, and they firm up nicely, and you do get a nice tug. Not my preferred method, but I do it from time-to-time, because that's what Mrs. Skinsfan likes.Originally posted by CeramicChef View PostComment
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Skinsfan1311 - whatever your Bride likes you're doing if you're smart! Happy wife, happy life! It took me a long time and a lot of parting gifts to get that lesson!
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I also never wrap in the smoker. To me, ribs are one of the most fun meats to smoke. There are so many combinations that you can do to make them. Naked, sauced, hot and sweet, bold and peppery etc. Plus foil ruins your bark and pull. I want to make sure that the meat is indeed tender but doesn't fall of the bone like Boiled Terrorist Ribs. I like a little pull with sweet heat on my ribs. However, I also love cooking them naked and letting people chose their flavor profile, similar to Ceramic Chef.
I enjoy St. Louis cut ribs over the baby backs. I like the flatter, wider ribs for saucing and applying the rub. You also get a more uniform meat size over the course of the bone. I'm not a huge fan of the baby backs in that they tend to have a bit larger glob of meat towards the top and the meat tapers down at the end of the bone. They also have that Half-moon shape to them. I am just not a huge fan. Don't get me wrong, I will still smoke and eat baby backs like crazy but I prefer the STL cut to the baby backs.Last edited by Spinaker; July 23, 2016, 11:31 AM.Comment
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+2^! Same here. Not a big fan of the baby backs either.Originally posted by Spinaker View PostComment
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