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-   -   No wrap ribs (https://www.bbq-brethren.com/forum/showthread.php?t=273907)

Eric In STL 07-14-2019 05:32 PM

No wrap ribs
 
Hello fellow brethren, i need help from our pro rib cookers. Can you help me smoke perfect unwrapped ribs, giving me time and temps please? Any and all tips and techniques will be tried until i get the perfect unwrapped, tender ribs!!!!

morningwoodbbq 07-14-2019 05:48 PM

1. Pick whatever temp you want.
2. Cook till ribs pass bend test.
3. Boom, perfectly tender ribs.

I did ribs yesterday. One rack took 90 mins longer than the rest at same temp. 4 hrs vs 5.5 hrs. You can't set a time on it like you can brownies or cupcakes.

LYU370 07-14-2019 06:34 PM

I have never wrapped, don't see the point. Baby backs I cook at 250, STL at 275, about 4 hours for each as a ballpark, but they need to pass the toothpick test. If you want to sauce, I'd start at about 3 1/2 hours in, multiple coats.

pjtexas1 07-14-2019 07:21 PM

300, 3.5-4 hours. Toothpick test is the best indicator. I check for the first time at 3 hours.

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PnkPanther 07-14-2019 07:33 PM

St Louis ribs I'll go 275, takes 4-5 hours

Baby back, I'll go as high as 350, but usually 275 and 3-4 hours

Monkey Uncle 07-14-2019 07:33 PM

I do STL ribs unwrapped at 250 F. Usually takes at least 5 hrs, sometimes as much as 6 hrs. I look for a little bit of pull back on the ends of the bones, maybe 1/2 to 3/4 inch. They always come out tender and juicy. I usually don't sauce them on the pit, as that tends to make the bark soggy. I just serve sauce on the side.

I consider ribs to be the easiest thing I cook. Almost set and forget. Just remember to start checking at 5 hrs.

Czarbecue 07-14-2019 07:56 PM

Did these today at 250-275. Didnt wrap but spritz and sprinkled. Took 4 hours.

https://uploads.tapatalk-cdn.com/201...7a17aef019.jpg

https://uploads.tapatalk-cdn.com/201...0a44a103f1.jpg

Shadowdog500 07-14-2019 08:11 PM

I do full spares at 225f for about 5-1/2 to 6 hours. I use a WSM with beer and water in the pan. If you are into final temps they should be around 190f to 195f but you will know if they are done as soon as you push the thermometer in because it should probe tender. Chris

LYU370 07-14-2019 09:01 PM

Few years ago, my first rib cook on a Kamado Joe. Still didn't wrap.

https://farm5.staticflickr.com/4233/...e8b48855_b.jpg

https://farm5.staticflickr.com/4290/...f6c1c052_b.jpg[/QUOTE]

pjtexas1 07-14-2019 09:14 PM

Y'all want pics? That is not a spritz or any unnatural liquid...https://uploads.tapatalk-cdn.com/201...840cf2c4be.jpg

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Eric In STL 07-14-2019 10:06 PM

Very very nice looking bones, man i hope my first try at unwrapped turns out as fine as yours, thank you for helping me out
:clap2:

Eric In STL 07-14-2019 10:11 PM

Unwrapped
 
Guys, so should i not use rubs with sugar in it, since i'm gonna ride full time unwrapped, and if so, can u guys recommend any good ones?

pjtexas1 07-15-2019 05:55 AM

Williams Rib Tickler. I add a little extra course ground black pepper and cayenne if I want more heat. I never get the bone pull back like everyone else does.

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Monkey Uncle 07-15-2019 05:57 AM

Quote:

Originally Posted by Eric In STL (Post 4205506)
Guys, so should i not use rubs with sugar in it, since i'm gonna ride full time unwrapped, and if so, can u guys recommend any good ones?

Depends on your cooking temp. If your cooker is going to spend any time at 300 or higher, I would not use sugar.

78novacaine 07-15-2019 06:58 AM

Quote:

Originally Posted by Eric In STL (Post 4205506)
Guys, so should i not use rubs with sugar in it, since i'm gonna ride full time unwrapped, and if so, can u guys recommend any good ones?

I use brown sugar in my rub with no issues, but I tend to cook in the 225-275* range so that helps I'm sure.


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