Smoked Ribs - Wrapped or Unwrapped?

[randy.56]

Wrapped for year's then, when to the other side. Unwrapped.

[Santamarina]

My ribs get no wrap and no sauce. Ever since I had the dry baby backs at Central BBQ in Memphis years ago my rib game changed. The deep dark bark I crave barely develops by the time the ribs are done.

[grantgallagher]

https://m.youtube.com/watch?v=KYC9FDQhbM4

this is a good one from babyback maniac. Surprisingly, to them as well, foiled seem to come out the winner and butcher paper the dead loser. With naked in the middle.

[klflowers]

I have never wrapped ribs. Hadn't even heard of it before I joined up with youse guys. Still, though, I don't think I'll ever try it. Sounds like too much work.

[SipIt]

I know the comp guys have to wrap to get the mahogany color, but I definitely like the texture and taste more of the non-wrapped.

[Sweaty Paul]

Have wrapped a couple times, however, prefer the unwrapped if left to my own devices. That said, if I'm cooking for my mom, then I wrap because she wants fall off of the bone ribs and if your mama ain't happy then nobody is happy and she did birth me and it seems that sacrificing a rack of ribs to keep her happy is worth it.

[surfdog]

Never wrapped and don’t really feel compelled to try it.
Way back when...when I first started grilling & smoking, it never even occurred to me to wrap things. So I didn’t.
As time went by, and I got better at fire/heat control, I kept producing better food...and still had never thought about wrapping. It was only when searching for a new cooker a couple years ago that I discovered that some people wrap. O_o LOL Seemed a lot of hassle for limited benefits...and some trade offs. So I’m still right where I started in that regard.

For that matter, I’ve never wrapped a brisket either...because until relatively recently I didn’t even know that was a thing. LOL

[Rocinante]

I really can't recall if I haven't wrapped in the past or not. I have been using the 3,2,1 or 2,2,1 method for years now with a wrap up in pink paper, which I believe gets better results than foil. Coincidentally, I have two St. Louis ribs in the fridge that have been rubbed overnight. What better way to do my own test than now? Perfect timing.....

I'm imagining that the wrapped one will get done a little sooner than the unwrapped one, shooting for an IT around 198-200ish?

[kenrobin]

I agree.... the wrapped one will be done first. Let us know which version you like best!

[SparkDog]

I cook them unwrapped and then wrap them to let them sit in the Cambro until I’m ready to eat. I have given up on trying finish the cook at the same time we want to eat.