Can't think of any threads right off the bat, but I never wrap. What I do is put the rub on, let 'em sweat, throw 'em in the cooker at my preferred temp (270-290, maybe 300), cook 'till tender - can be 3 or 4 hours. I know they're tender a few different ways:
1)the bend test - pick 'em up in the middle and the ends flop pretty much straight down, but not falling apart - or grab 'em on one side and make kind of an "L" by lifting that side.
2)toothpick test - toothpick slides in with little to no resistance
3)twist a bone - if it's pretty loose, it's tender.
Oh - look up barbafunkoramacue's (not sure if that's spelled right) "Hot and Fast Weeping Ribs" and do that.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!