Hello all, since I’ve been using my new pellet smoker I’ve been having a big issue with the bark and rub after wrapping my ribs. I’ve been cooking for about 2 hours st 235, then wrapping with honey, margarine, and brown sugar. My problem comes after it’s time to remove the foil. For some reason when I take the ribs out of the foil all of the rub is gone and I have very uneven color and wet ribs.
I let the ribs sit for at least 30 min after the rub is put on. Any ideas?
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
A lot of guys will give you much better info than I can. But long story short when you wrap and add liquid your going to lose a lot of the bark and most of the rub because your creating steam inside the pouch.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Even when I used to always wrap ribs using the 3-2-1 or 2-2-1 method, I never put anything beyond a tiny splash of apple juice (or beer if out of juice) on the foil before placing the ribs on it, and that means the juice is under the back side of the ribs. I don't even think that is necessary, as the foil holds in the moisture in the ribs and they braise themselves inside the foil.
Juicy stuff like margarine (?) and honey is going to wash off the rub for sure if you put enough in there to taste. Personally... I think you need to leave stuff like that out until you glaze the ribs at the end, i.e. as part of your BBQ sauce. If you are doing 3-2-1 or 2-2-1, unwrap the ribs for a bit, let them set the softened bark back for 30 minutes, then put your sauce or glaze on for the final 30.
You really ought to try NOT wrapping the ribs at all and see how you like them, and just sauce the last 30 minutes. I no longer wrap my ribs. Your issues are compounded by the fact that pellet smokers have such light smoke compared to charcoal or wood burning smokers that the times I've seen ribs cooked on one, there was very little bark compared to other types of smoker. I watched a video today where a guy was comparing ribs on the Grilla Silverbac to ribs on the Pit Barrel Cooker, and the difference in bark was substantial. And he did not wrap on either smoker.
Something else - not knowing what smoker you have, my understanding is that most pellet smokers put out the most smoke below 225F. 235 is a little above this threshold, so maybe that is impacting you. Also, if these are spare ribs, go 3 hours before wrapping as dshaffes says, if you wrap at all. Since you said you wrap at 2, I suspect you are doing baby backs... which I also would try not wrapping next time.
Your temperature is fine, just cook them unwrapped longer. We do both no wrap as well as 4-1-1/2 (I.e. 4 hours smoke, 1 hour wrapped in foil, 1/2 hour sauced and high heat to re-set bark. I just use butter and a little brown sugar in the foil. Main thing is to extend your initial cook time.
As I said we do both and quite frankly enjoy both!!!
I appreciate all the quick replies. I’ve been using a MAK, and surprisingly I get a very good smoke ring. I have a pit barrel as well i might do a couple racks on each to compare.
Try going unwrapped without adding all the "stuff" and let the flavor of the ribs and whatever rub you use stand on it's own. Sauce or glaze if you must or serve sauce on the side. You might be pleasantly surprised at how much smoother your cook goes and the end result.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
You are not letting the ribs cook long enough for the crust to form ( two hrs isn't long enough). With loin back ribs I let them cook for 3 1/2 hrs, wrap with brown sugar, butter and honey for one hr. Then unwrap and remove the ribs from the foil and let them cook for another 30/45 mins to firm the bark up. Also if you wish you can apply sauce to the ribs during this time.
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