Do you Faux Cambro your ribs?

[Henrik]

I realized I may be in minority here, but I always wrap my ribs in a faux cambro when they're done. So I smoke them 'nekkid' until they're done, and then I apply a sauce and wrap them for 45 mins up to 1 hour.

So, how do you do with your wibs?

[RonB]

I have never wrapped, but am considering giving it a try because my wife prefers fall off the bone ribs.

[texastweeter]

I only wrap beef ribs. And I always hold. Only thing I do different is IF I sauce, I do it about 10 To 15 minutes before I pull them to get a good glaze, and some additional smoke flavor in the sauce. Otherwise I sauce on demand for the sauce fiends, and glaze theirs under the broiler.

[HawkerXP]

Wrap both beef and pork. Family likes fall off the bone. We don't normally sauce, so add a little liquid of choice and wrap.

[Steve R.]

Only if guests are going to be late, or if I have to cook at home and transport them somewhere else.

[ColonialDawg]

I sometimes wrap my ribs if they finish early or am transporting them. I first let off all the steam and let the heat dissipate a little so they don’t overcook. I also pour off all the juices before I wrap.

[grantgallagher]

I wrap on the grill for about an hour then finish unwrapped for a glaze with sauce and to tighten up the surface. Only cambro if im early or people are late, lol

[Dadof3Illinois]

If I wrap or not depends on how they are cooking and what texture I want them to be. As far as holding in a cambro goes, no unless they get done early or guest are late!!

[Troutman]

I only 'rest' my ribs to let the protein calm down and the glaze get a little more "tacky". No need to cambro in my opinion.

Beef ribs, absolutely !! I treat them the same way as brisket or butts, at least an hour, preferably two.

[Henrik]

I was specifically thinking of pork, should've specified that. Thanks for the input, always good to hear what y'all are doing.

[Attjack]

I've done it out of necessity and found they turn out better so yes.

[Skip]

I usually do 3-2-1 Ribs or something close to that. We prefer fall off the bone and our guests like them that way too. If I sauce it's a very thin coat.

[Craigar]

It's like the old Mounds vs. Almond Joy commercials...sometimes I do, sometime I don't. It all depends on whether or not I feel like a nut that day. Here recently it has been not as I have been going with the blasphemy type ribs.

[PappyBBQ]

can't answer the poll. Like some here it all depends on the situation. I have found that when I do wrap and cambro pork ribs for short periods of time (hour max) the ribs DO get a bit more tender. I'll wrap and cambro for transport or to hold for a later meal or late guests. I think beef ribs benefit from a wrap and cambro so I pretty much always wrap and hold those in a cambro or warming drawer.

[Stevo]

Once they pass the bend test, having been smoked at 225, I wrap them and into a cooler until eatin' time. I try to let them rest 30min at least. I don't sauce them though. I prefer to sauce them as you eat them at the table.