I am a rookie BBQ er. I see everyone wrapping their ribs and I never have don that. How much am I missing? All my smoking has been done on a Weber grill. Does everyone wrap their ribs?
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Wrapping ribs in foil vs no wrap?
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i have never wrapped my ribs. They always turn out great and wrapping seems like a pain. I know many others here don't wrap. And many do wrap with great results. Its preference but i dont think your missing anything! You could always try wrapping once and see what u think.
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I do after trying it both ways. I shoot for 250 and smoke 3 hours, then wrap with vinegar or other liquid and steam for an hour, then another hour unwrapped and sauce the last 15.
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Short answer; no not everyone. In fact, any time you see an absolute answer of any kind about any form of cook or process it's going to be only that person's opinion based on their tastes and experiences. My suggestion is you try various methods rather than believing there is one, single, best method. What I, or anyone else, likes may not appeal to you, or it may. Wrapping most often speeds up the cooking process on high collagen content meat products, but time is a factor too. The outer crust on the finished product will have a crispier texture not wrapped than the wrapped version (though there are techniques to mitigate that too). Don't be afraid to experiment, most often you can still eat your "mistakes". Recipes or guidelines are just suggestions, not law/rules. Develop your technique.Last edited by Uncle Bob; September 3, 2020, 07:58 PM.
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i don't wrap with a pellet cooker. i see it as a time saver, so would if i needed to. if you have an inkling to not wrap, don't because i believe you should never add a step that makes it less fun for you.
i don't wrap unless i need time and the results won't win me grand champion, but it is a hit where it counts....
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Current cookers:
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To wrap or not to wrap, that is the question. Baby Back Maniac has a nice video on you tube which compares wrap in foil, paper and no wrap. You may also google the 3-2-1 method for ribs.
https://www.bing.com/videos/search?q...6FORM%3DHDRSC3
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Thanks for all the feedback. I am a rookie. I have smoked maybe 30 Baby Back Ribs on a Weber grill. I am learning. I am controlling the temp way better - about 275 on the Weber temp gage for about 3.5 hrs and then sauce. I have been trying various rubs and the Carolina Dirt Rub really seems to improve the bark.
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Cookers I have:
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For me it comes down to how tender do you like the ribs? A couple reasons i to wrap, if you like falling off the bone tender or if your running close on time then wrapping is the way to go. If you like a nice bark with a good bite through rib meat then running them naked might be your cup of tea.
It really just depends on what your taste is, there’s no right or wrong way. Always remember to have fun and make good food that YOU enjoy!!
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I ain't again wrappin, on principle, so please, don' git me wrong...there's a Hailluva lotta ways to git to Amazin Ribs, this is simply one way... (Mine)
That bein said, I've never wrapped, in more than 50 yrs... only learned of it in recent years, an it seemed like a Huge PITA, to me... Ain't broke, wail then, ....
I'll let ya decide fer yerself if'n wrappin is 'necessary', or not...
Most generally, I ususally achieve edible results...
Experiment round, some; see what works best fer yerself, an yer cooker bein used...Last edited by Mr. Bones; September 3, 2020, 09:41 PM.
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
I've done it both ways many times and my personal preference is to wrap. My 3-2-1 method frequently ends up being more like 4-1-1, and I let the bark be my guide for when to wrap. I add beer to the cook and no liquid to the ribs.
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Club Member
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As others have suggested, wrapping ribs is a personal choice. In my case, I’ve never felt the need. You may decide differently ...
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Club Member
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Mr. Bones I’ll start by saying I need to get his address. I’ll wait out front til I smell the smoke.
I’ve never wrapped ribs, never felt the need since the results have been good. It seems to me that wrapping ribs is a product of the popularity of competition. I personally never saw much about it until recipes and videos started showing how to do it by comp cooks. I think all the comp cooks do it in contests. I prefer ribs without the sweetness of the final glaze. It’s good, I just prefer it without. As everyone has said, personal preference, no wrong way to do it.
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Yer always welcome at my fire, an my table, any danged time, Brother...jus gimme a heads up when yer leavin Plano, so I can git a cooker lit off.... I gots, then ya gots...
Oh, an Please, bring me PLENTY Lone Star, an Hot Guts...I'll pay cash, no prob...taste of Home! It'll lemme live, least fer a minute...
Few more years, Good Lord willin, an th crick don't rise, I'll be back down there in TX!!!!Last edited by Mr. Bones; September 4, 2020, 09:21 PM.
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