Do you Faux Cambro your ribs?

[RichieB]

Done both ways. If done, but not ready to eat, wrap. Other times ready to eat, no wrap. Either way darn good eatin'.

[klflowers]

I have wrapped to transport, but if we are eating at the house, I have never wrapped. It is off the smoker and onto the plate.

[adamcoe]

Like many of you, I only wrap and cambro if I'm taking them somewhere (rare). 9 times out of 10 it's just cook till done, a light touch of sauce, then 5-10 mins to let the sauce tack up a little then it's off the cooker, set the table, and cut em up.

[Red Man]

I’ve never cambro’d pork ribs. I do usually wrap in butcher paper for an hour or two, then unwrap and sauce, then serve once the glaze is set.

[au4stree]

​ ​ ​ It’s weird, when we were doing competitions our ribs took exactly 4hours, rarely did it take less. We always used St Louis cut spares, did our best t Ouse slabs around 3lbs. But those comp ribs were wrapped. Contrary to that, my favorite ribs are Memphis style dry rub. I still use 3lbs St. Louis cut, don’t wrap them and they usually take 3.5 hrs. 🤷🏼*♂️

[Polarbear777]

Always for beef ribs. Usually not for pork, but you didn’t specify.

[Sweaty Paul]

Depends. I have cambro’d for fun or for timing and I have just eaten. Depends on my mood.

[Old Glory]

I'll wrap if they are done before dinner time or id transporting.

[Thom Emery]

We did 52 racks of spares Friday
So no we aint wrapping 52 racks
Bag em then when its close to serve time
back on the smoker for a quick mop of sauce
slice and serve

[Thom Emery]

the team getting ready to rock it