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Smoked Ribs - Wrapped or Unwrapped?

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  • randy56
    Club Member
    • Aug 2017
    • 448
    • Newburgh In

    #16
    Wrapped for year's then, when to the other side. Unwrapped.

    Comment

    • Santamarina
      Club Member
      • Aug 2018
      • 733
      • Wildomar, CA

      #17
      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.

      Comment

      • grantgallagher
        Club Member
        • Feb 2018
        • 994
        • NJ

        #18
        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.

        Comment

        • klflowers
          Club Member
          • Sep 2015
          • 3241
          • Tennessee

          #19
          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.

          Comment

          • SipIt
            Club Member
            • May 2016
            • 31
            • MN

            #20
            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.

            Comment

            • Sweaty Paul
              Founding Member
              • Aug 2014
              • 1440
              • Hays, KS
              • Green Mountain Grill - Jim Bowie
                (I've never regretted having too much grate space).

                Weber Genesis Gas grill
                Weber Kettle grills x 2

              #21
              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.

              Comment

              • surfdog
                Club Member
                • Mar 2016
                • 1090
                • Sunny SoCal
                • Cooking gadgets
                  Weber Summit Charcoal Grill Center
                  Weber Summit Platinum D6
                  Blue Rhino Razor
                  Dyna-Glo XL Premium Dual Chamber
                  Camp Chef Somerset IV along with their Artisan Pizza Oven 90
                  Anova WiFi

                  Thermometers
                  Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

                  Other useful bits...
                  KitchenAid 7-qt Pro Line stand mixer
                  A Black & Decker food processor that I can't seem to murder
                  A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
                  Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
                  All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
                  Weber GBS griddle, pizza stone, and wok
                  Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

                #22
                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

                Comment

                • Rocinante
                  Club Member
                  • Dec 2019
                  • 111
                  • Knoxville, TN

                  #23
                  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?

                  Comment


                  • kenrobin
                    kenrobin commented
                    Editing a comment
                    I agree.... the wrapped one will be done first. Let us know which version you like best!
                • SparkDog
                  Club Member
                  • Dec 2018
                  • 71
                  • Amarillo
                  • Hunsaker Vortex Drum, Weber 2-Burner Spirit Gas Grill and 22" Weber Kettle with SNS on the way.
                    When time permits, I will also brew some beer and ride bicycles

                  #24
                  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.

                  Comment

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                  Meat-Up in Memphis 2021

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