Originally Posted by boogiesnap
how do you place with that?
So far so good, but I only do a few comps a year. Last year I took 7th ribs in a pretty well established KCBS comp in Slidell, and a 3rd out of about 50 teams in an IBCA event. On average my scores have been higher without wrapping than with. I dont think ive finished outside the top 20 since switching. They are still plenty sweet, thanks to the sauce.
I think that when people talk about getting "layers" of flavor by wrapping, I believe that they are usually accomplishing the opposite. When I used to wrap my ribs became saturated inside and out with the same flavor due to sitting in all that sweet liquid. On top of that it was creating "jerky bark" when the outer layer of the sugar soaked ribs dried and caramelized during the final stage out of the foil.
I don't think all this is a concern with butts and briskets. They are much thicker and don't soak up much when left whole unlike ribs.